Crispy chicken thighs with Grana Padano breadcrumbs

Crispy chicken thighs with Grana Padano breadcrumbs


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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.

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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