Crispy chicken thighs with Grana Padano breadcrumbs

6
40 minutes

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