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Crispy chicken thighs with Grana Padano breadcrumbs
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Valeria's baked breaded chicken thigh recipe makes a fuss-free yet deeply delicious midweek meal. Grana Padano cheese, breadcrumbs, sage and paprika provide the perfect crisp coating for the succulent thighs – a must-try dish.
First published in 2018
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For the worshippers of shake-and-bake chicken, here is the homemade, cheese-enriched version of this much-loved vintage classic. The concept is as simple as it is genius: chicken thighs are coated in a breadcrumb and Grana Padano mixture and then baked until deliciously crisp on the outside and juicy all the way through. Perfect for an unfussy weeknight dinner alongside your favourite side dishes.
Ingredients
Metric
Imperial
Crispy chicken thighs with Grana Padano breadcrumbs
- 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
SAVE RECIPE
Method
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
2
In a large bowl, mix the breadcrumbs with the grated Grana Padano, paprika, sage, and sea salt and black pepper to taste
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)
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
First published in 2018
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