How to Make Sunday Chicken
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
Course: Recipes4
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.
Did you make this recipe?
Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink
Like this recipe?
Follow @Appetitomagazine on Pinterest
Follow us on Facebook!
Follow us on Facebook
Stay in touch
Sign up for our free newsletter
More from Appetito
Tagliarini alla Vongole
This tagliarini alla vongole recipe comes from the book Pasta Masterclass, by London-based chef Mateo Zielonka. Here, he uses the ribbon-shaped tagliarini pasta to pair with flavorful clams and herbs, a delicious take on the classic linguine alla vongole.
Giada De Laurentiis on the Holidays and Giadzy
Appetito interviews Italian food icon Giada De Laurentiis about the unique products from Giadzy and her holiday gift ideas.
Pumpkin Mascarpone Cake
Our contributor shares a cake recipe featuring pumpkin mousse that is perfect for last minute entertaining this fall or any planned event.
An Interview with Chef Silvia Baldini
Our contributor and honey expert, C. Marina Marchese, sat down with Chef Silvia Baldini to discuss her new cookbook.
Pici Pasta with Potatoes and Beans
Pici pasta with potatoes and beans is a recipe from the new cookbook Pasta et Al. The dish calls for a fresh, thick-rolled pasta in a Tuscan preparation.
