Skip to Content
Recipes

How to Make Sunday Chicken

11:10 AM EDT on April 19, 2023

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

0 from 0 votes
Recipe by andrewappetito 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

Lee’s Farmers Market, an Italian Gem in Murrells Inlet, SC

Our contributor from South Carolina details the delicacies of an Italian market tucked off of the highway in South Carolina's Murrells Inlet.

March 28, 2024

Watch Andrew Cotto Make an Easter Feast on New York Living

Appetito's Editor-in-Chief joins the WPIX morning show crew at New York Living to show how to create an Italian-style Easter menu.

March 28, 2024

Escarole Salad With Endive and Radicchio 

A favorite leafy green from cooked preparations, escarole, takes center stage in this refreshingly crunchy salad that co-stars endive and radicchio.

Get to Know the Wines of Collio in Friuli-Venezia Giulia

Our wine contributor introduces the Collio wine region in Friuli Venezia Giulia that produces heralded white, orange and some red wines.

March 27, 2024
See all posts