Crispy chicken thighs with Grana Padano breadcrumbs
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.
Ingredients
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
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
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Crispy chicken thighs with Grana Padano breadcrumbs
