As a college student, I frequently find myself cooking for one person. For those of us who typically cook for one, it might be challenging to locate dishes where this kind of quantity is simple to achieve. However, I have developed a recipe where it is really straightforward.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup shortening, or as needed
- ¼ cup butter, or as needed
- ½ cup vegetable oil, or as needed
- 1 egg
- 1 teaspoon water
- 10 crackers, or as needed, crushed
- ¼ cup cornmeal, or as needed
- 1 teaspoon dried sage
- dried tarragon
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
- 8 bone-in, skin-on chicken thighs
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Melt shortening and butter in a 9×13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
- Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
- Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- My Mom always used corn flakes in place of the crackers. If you choose to try this variation, omit the salt in the recipe.
Nutrition Facts
| Calories | 489 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 11 g |
| Sodium | 310 mg |
| Sugars | 0 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Only used the oil. Chicken turned out very crispy but my family didn’t care for the cornmeal mixture. Said it was too close to fish breading. I baked it a little too long and turned up the heat to brown it and made the chicken dry.
Loved it! However, we will have to tweak it just a bit for ourselves cooking time wise. Like the skin a little crispier. Pickiest critic in the house raved about it. Husband cooked it. Super easy to follow.
I didn’t cook it hot enough in oven. I would turn it up a bit under the broiler next time. It disappeared quickly!
I didn’t like it at all. The breading was half baked. Not moist like fried chicken.
I used just oil and butter instead of using shortening too. I also used soda crackers instead of corn meal, and I only used garlic powder, salt and pepper for seasoning. It turned out great! My family loved it!
A lot of work, not a lot of flavour
I loved this but I did tweek it a little. I used Texas Crutons that have the garlic and butter. I crushed what I had left over with a mallet and added 1/2 cup of flour, seasoning salt, pepper, thyme ….deeeelish.
Used flour since I had no cornmeal and baked the chicken for a full hour. It was moist, crispy and delicious!
After coating, let meat rest for 30 minutes before putting in the oven. Spray chicken with Pam, instead of cooking in oil. I baked on baking rack.
I freaking loved this recipe! I too omitted the butter and shortening, only because I didn’t read the recipe while I made the chx. Got the concept, and was on my way. The chicken taste Exactly like the regular pan fried, and all the stuff stays on!
1 T veg oil,1 T milk, no corn meal,no tarragon,panko and ital. crumbs.sept 27,14 5 stars
I didn’t see the need for shortening, butter and oil so I settled on butter only, but followed the rest of the recipe as written and was happy with the moist, flavorful chicken. Not quite the same as fried, but a good substitute.