“Who Woulda Thought” Fried Chicken
Who wou
ld’ve thought that mayonnaise could make the most amazing oven-fried chicken!
10 chicken thighs
Salt and pepper
1 cup best-quality mayonnaise
2 tablespoons paprika
1 tablespoon onion powder
2 or more cups dried bread crumbs
Peanut oil
Equipment: Shallow roasting pan
Natural gas oven
Servings: 10
Preheat oven to 400 degrees.
Wash the chicken thighs, remove excess skin and fat, dry well with paper towels, and sprinkle all sides with salt and pepper.
In a pie or cake tin mix together with a fork the mayonnaise, paprika, and onion powder. Place the bread crumbs in a second tin.
Using a rubber spatula spread a thin layer of the mayo mixture on both sides of a thigh, then coat thoroughly with bread crumbs. Place in a roasting pan that has been coated with peanut oil. Continue with the rest of the chicken pieces.
Bake for 60 to 90 minutes or until the crumb coating is crisp and well browned, basting with the pan drippings every 15 minutes. As you baste, remove excess fat from the pan to keep the bottom of the thighs from getting soggy.
You can use this recipe for drumsticks and wings, too, but it is not recommended for chicken breasts as they will get overcooked and dry by the time the crust is done.