See, I'll walk around with something important in my hand (i.e. my cell phone, which I lose on an almost daily basis) and then it just disappears. Vanishes. Out of thin air. I'll go to use my phone and realize my hands are empty, yet I can never remember having put the darned thing down. I would call it and listen for the ringtone, except it's always turned off somehow. A few days or even weeks later my phone will turn up in some bizarre place, like in my sock drawer, or in the little bag where I keep my toothbrush. How does this happen? I have no idea.
Breading the chicken this way makes it very flavorful with a lovely spice, nice and crispy exterior, and a great aroma that fills your house as it cooks. You know that scent of a good meal that - as soon as it hits your nose (or smacks you in the face when you open the oven) - is capable of making you suddenly ravenous?
Well, that's exactly what this chicken does to me.
(adapted from Allrecipes)
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Yield: 7 to 10 servings
15 to 20 small chicken thighs
1 cup dried unflavored breadcrumbs
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 cup regular or low-fat mayonnaise
1/4 cup milk
- Preheat oven to 350 degrees F. In a medium bowl, combine breadcrumbs, garlic powder, salt, pepper, thyme, and paprika. In a small bowl, combine mayonnaise and milk.
- Dip chicken thighs in mayo mixture then roll in breadcrumb mixture to coat. Place chicken thighs in a lightly greased 9 x 13 inch baking dish. Bake in preheated oven for 45 minutes to an hour, or until juices run clear. Serve with a side of salad or other desired vegetables.