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Season the flour with the celery salt, garlic salt and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko , pressing to help the bread crumbs adhere. 2. Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking ...
1. Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450°. Put the beaten eggs, panko and flour in 3 shallow bowls.
Season the chicken pieces with salt and pepper, then dust with the flour, tapping off any excess. ... Bake the thighs and drumsticks on the upper rack of the oven for 20 minutes. Transfer to the ...
For baked chicken legs (thigh and drumstick): Follow the same prep steps as described in the steps for skin-on, bone-in chicken thighs. An instant-read thermometer will register 150 degrees after ...
boneless skinless chicken thighs, cut into 1-inch pieces. 1/4 tsp. paprika. 1 tsp. ground black pepper, plus more to taste. 8 oz. cremini mushrooms, thinly sliced. 1. small yellow onion, sliced. 1 ...
For 8 boneless, skinless chicken thighs: Mix 2 cups buttermilk with a generous pinch of salt, several grinds of black pepper, and your seasonings of choice, such as paprika, cayenne, garlic powder ...