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    Crispy chicken thighs with Grana Padano breadcrumbs

    Group 393Easy
    Group 3826 people
    T340 min

    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

    STEP 1

    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.

    STEP 2

    In a large bowl, mix the breadcrumbs with the grated Grana Padano, paprika, sage, and sea salt and black pepper to taste.

    STEP 3

    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).

     

    STEP 4

    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.