Baked chicken coated in seasoned bread crumbs and grated cheese brings back memories of Sunday dinners at Nonna's.
Nothing says Sunday to me like my grandmother’s chicken. She made lots of other wonderful things, like manicotti with fresh ricotta in homemade crepes or a red sauce over spaghetti that practically had a butcher’s shop swimming in it, but her baked chicken, coated in seasoned bread crumbs and grated cheese, brings me back, like nothing else, to her house where I spent my Sundays growing up. It’s no wonder I still make this dish on a regular basis, but it tastes best on Sunday when the secret ingredient of memory is most vivid.
How to Make Sunday Chicken
4
servings20
minutes1
hourIngredients
Eight Eight chicken thighs, trimmed of fat and sinew
Two cups Two seasoned bread crumbs
One cup One grated Parmesan or Pecorino Romano cheese
Two Two eggs
A little extra virgin olive oil
Two tablespoons Two butter
Salt & Pepper
Directions
- Preheat the over to 375 degrees.
- Pat the thighs with a paper towel to dry.
- Mix the breadcrumbs with the grated cheese on a sheet pan or large baking dish.
- Whip the eggs together in a bowl large enough to host a chicken thigh.
- Season the thighs with salt and pepper.
- Dip each thigh in the egg mixture, coating thoroughly.
- Transfer each thigh to the bread crumb / cheese mixture and coat thoroughly (pressing the mixture to ensure adhesion).
- Arrange the coated thighs a a baking sheet, skin side up, or large pan lined with a layer of olive oil without crowding (there should be space between the thighs).
- Bake for 50 minutes.
- Take out of the oven and add the butter in two pats to open space.
- Return to the over for one minute to allow for the butter to melt in the drippings.
- Remove the thighs, baste the tops with the butter/drippings.
- Return to the over for five minutes or until the skin on top has browned.
- Remove from the oven, baste again and let rest for five minutes before serving.
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