Skip to Content
Recipes

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

How to Make Sunday Chicken

Recipe by andrewappetito
0.0 from 0 votes
Course: Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • 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

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

How to Make OLIPOP’s Cherry Lime Delight Mocktail

The Queen of NA Cocktail Culture, Hilary Sheinbaum, shares a mocktail recipe featuring sweet and sour fruit and a popular soda-alternative.

September 11, 2024

Una Pizza Napoletana by Anthony Mangieri Named World’s Best Pizzeria

The intimate restaurant on NYC’s Lower East Side moved up one slot to earn #1 in the 50 Top Pizza World awards presented in Naples, Italy last night, which featured other US winners.

September 11, 2024
See all posts