Herb Crusted Baked Chicken
•2-3 lbs Bone/Skin-less Chicken Thighs (trimmed of fat)
•4 Cups Unseasoned Panko Breadcrumbs
•1/3 Cup Vegetable Oil
•1 Tbsp Himalayan Pink Salt
•1 Tbsp Celery Salt
•1 Tbsp Paprika
•1 Tsp Garlic Powder
•1 Tsp Dried Minced Garlic
•1/2 Tsp Course Ground Black Pepper
•1/4 Tsp Oregano
•1/4 Tsp Basil
•1/4 Tsp Ground Sage
•1/4 Tsp Dried Minced Onion
In a large mixing bowl combine the breadcrumbs and vegetable oil and stir very well until the oil is completely absorbed into the breadcrumbs with no clumps. Next add in the remaining herbs and salt; stir until well blended.
Preheat Oven to 375.
In a flat dish serve out about a cup of breadcrumb mixture. With the chicken thigh trimmed of fat and moistened with water, coat both sides with breadcrumb mixture. Fold chicken into itself and place onto a baking sheet lightly coated in vegetable oil. Add extra breadcrumb mixture on top if desired. Discard the leftover breadcrumbs from the dish.
Bake at 375 degrees Fahrenheit for 35 minutes, 45 minutes for larger thighs. Always check internal meat temperature with a meat thermometer to ensure it is properly cooked. Serve immediately with your favorite side dishes. Goes great with stuffing, boiled potatoes, gravy, and garden vegetables.
The leftover breadcrumb mixture can be stored in the container that the breadcrumbs came in, and kept refrigerated for future use.