Crispy chicken thighs with Grana Padano breadcrumbs
| Difficulty
Easy
|
Preparation  40 min
|
Servings for
6 people
|
Chef Valeria Necchio – Great Italian Chefs
Ingredients
6 bone-in chicken thighs, skin-on
200g of breadcrumbs
100g of Grana Padano, grated, preferably aged for 16 months or more
1/2 tsp sweet paprika
1/2 tsp dried sage
fine sea salt
freshly ground black pepper
Preparation
Preheat the oven to 200°C/gas mark 6. Line a baking sheet with parchment. Pat the chicken thighs with kitchen paper to remove any excess moisture and set aside.
In a large bowl, mix the breadcrumbs with the grated Grana Padano, paprika, sage, and sea salt and black pepper to taste.
One at the time, toss the chicken thighs in the breadcrumb mix until well-coated. Shake off any extra breadcrumbs and place them, skin-side up, on the lined baking sheet. (Alternatively, you can put the breadcrumbs in a plastic bag and shake the chicken thighs inside it).
Bake the chicken thighs for 30 minutes, or until the inner temperature has reached 75°C and the meat is cooked all the way through – check close to the bone without touching it. Serve piping hot with some freshly grated Grana Padano on top.
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