Let me start by saying tonights dinner is not spicy. It sounds like it should be, but it isn’t in any way shape of form.
Ok, good. Now that that’s out of the way, let’s talk about how to make these chicken thighs and how I may never go back to a flour-egg-breadcrumb approach. A typical chicken cutlet is first dredged in flour, then egg then breadcrumbs and either fried or baked. And while it’s tasty, sometimes the chicken can get a bit tough.
But, the unlikely hidden way of making baked chicken thighs taste like fried chicken is using mustard instead of egg and panko instead of traditional breadcrumbs. The mustard adds a moisture barrier which protects the chicken and keeps it super moist. Like super super moist! The most moist chicken you’ll ever have actually! And really, the oven does all the work once these are dipped and…
View original post 21 more words