This recipe is an oldie but a goodie. My parents used to make it when I was a kid.
I had to call my mom twice to make sure I had the recipe right, it just seemed too simple. It is amazing how much flavor some soda crackers and a handful of Parmesan cheese can have. I guess sometimes less is more!
What you need,
4-6 bone in skin on chicken thighs, trimmed of any excess fat
1 sleeve of soda crackers, about 24
1 cup grated Parmesan cheese
1 tbsp. dried parsley
2 eggs, lightly beaten
1 cup all-purpose flour
Salt and Pepper
Heat the oven to 400 degrees. Set a wire rack in a large baking sheet and set aside.
Place the crackers into a large zip lock bag. Crush to fine crumbs with a rolling pin. Add the grated Parmesan cheese and the parsley to the bag and shake to combine.
Set up a dredging station, place the flour in a shallow pan, put the beaten eggs in a shallow dish then place the crumb mixture onto another plate.
Season both the flour and egg with salt and pepper.
Pat the chicken thighs dry with paper towel. Season both sides with salt and pepper. Dredge the chicken into the flour then the egg then press into the crumbs to coat well. Place the coated chicken on the wire rack.
Bake the thighs for 40-45 minutes or until brown and crisp and cooked through.
Serve with some buttermilk mashed potatoes and some fresh steamed veggies.
This chicken was better than I even remembered it being. It is super crunchy and it has so much flavor. Using the thighs keeps the chicken moist and tender.