Crispy Parmesan Chicken

Name: Crispy Parmesan Chicken
Prep time: 15 min
Total time: 15 min
Yield: 4-6
Ingredients: 6 bone-in, skin-on chicken thighs (or use a mix of thighs and drumsticks); 3 teaspoons Coop De Thrill, divided; 6 tbsp unsalted butter, melted; 1 ¼ cups panko breadcrumbs; ½ cup shredded Parmesan; 3 tablespoons finely chopped parsley; Pinch kosher salt; ¼ cup Dijon mustard; 3 garlic cloves, grated; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 teaspoon Worcestershire sauce; 2 teaspoons Hot sauce (such as Louisiana or Crystal); Finely grated zest of 1 lemon (about 2 teaspoons), plus lemon wedges for serving; Salad greens, for serving

Say hello to our riff on the retro classic “Deviled Chicken.” The preparation typically calls for slathering chicken with a sharp, mustardy coating, and then topping the cuts with breadcrumbs. The roasted garlic and black pepper notes in Coop de Thrill do double duty, seasoning the meat and the Dijon mixture. Adding Parmesan to the breadcrumbs adds a rich cheesy flavor, and helps the coating adhere to the meat. Don’t leave the residual crispy bits on the baking sheet–flavored with rendered chicken fat, they add a terrific crunch to the salad.

Crispy Parmesan Chicken

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

15 minutes

Cook Time

40-45 minutes

This chicken is delicious served over a pile of your favorite greens (like arugula, or a spinach-kale mixture) and roasted root vegetables. The richness of the buttery crumbs and a squeeze of lemon provide all the dressing you’ll need. But steamed rice or angel hair pasta also make excellent sidekicks.

Ingredients

6 bone-in, skin-on chicken thighs (or use a mix of thighs and drumsticks)
3 teaspoons Coop De Thrill, divided
6 tbsp unsalted butter, melted
1 ¼ cups panko breadcrumbs
½ cup shredded Parmesan
3 tablespoons finely chopped parsley
Pinch kosher salt
¼ cup Dijon mustard
3 garlic cloves, grated
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon Worcestershire sauce
2 teaspoons Hot sauce (such as Louisiana or Crystal)
Finely grated zest of 1 lemon (about 2 teaspoons), plus lemon wedges for serving
Salad greens, for serving

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Directions

Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Season both sides of the thighs with 2 teaspoons of Coop de Thrill seasoning (use your hands to evenly coat). Set aside to marinate at room temperature.
In a small bowl, combine the melted butter, panko, Parmesan cheese, and parsley, and kosher salt; stir until the panko is well coated.
In a bowl, combine the Dijon, garlic, olive oil, Worcestershire sauce, hot sauce, lemon zest, and the remaining teaspoon of Coop De Thrill.
Brush the exterior of the thighs with the Dijon mixture and place them on the prepared baking sheet, skin-sides up. Top each thigh evenly with the panko mixture (gently press the coating against the chicken) and drizzle with olive oil.
Bake for 40 to 45 minutes (rotating the pan after 20 minutes for even browning), or until the chicken is cooked through and the topping is golden brown. Allow the chicken to rest 5-10 minutes, then serve over greens with lemon wedges.