Nut Crusted Chicken Thighs Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
• Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
• Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
• Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
• Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
• Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Garnish with parsley to serve.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
• Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
• Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.

Steps:

• Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
• Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25-30 minutes.
• Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken, a few pieces at a time, and shake to coat. , Place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes on each side or until a thermometer reads 180°.

Steps:

• Preheat oven to 350°F Poke each breast several times with a fork. Sprinkle each breast with 1/2 tsp kosher salt, coating both sides. Refrigerate, uncovered, 15-20 minutes.
• Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne.
• Beat egg, mustard and black pepper in a second bowl; place flour in a third dish. Pat breasts dry. Dip breasts, one at a time, into flour, patting off excess, then into egg, then into nut mixture. Scoop nut mixture on top of the chicken and press it down hard to make it adhere. Place breast on a rack placed over a cookie sheet, then prepare the second one.
• Place rack in lower-middle of preheated oven and bake until internal temperature of chicken is 160F, 20-25 minutes. Rest 5 minutes, then serve with lemon wedges.