Click to see a close-up

PEGGY'S OVEN-FRIED CHICKEN
8 bone-in, skin-on chicken thighs (about 4 pounds)
1/4 cup mayonnaise
1/2 cup parmesan cheese (2 ounces)
1 cup finely crushed pork rinds (about 2 1/2 ounces)
2 tablespoons seasoning blend of your choice *
Salt and pepper, to taste

Coat each piece of chicken with mayonnaise. Mix the parmesan cheese, pork rinds and seasonings in a shallow bowl. Dip the chicken pieces in the crumb mixture and turn to coat on all sides. Place them on a foil-lined, rimmed baking sheet. You can pat any remaining crumbs on the top of the chicken. Bake at 350 for 60-70 minutes or until the chicken is done.

Makes 4-8 servings

* I used my KFC Chicken Seasoning.

Per Thigh: 275 Calories; 19g Fat; 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 2 Thighs: 549 Calories; 39g Fat; 46g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

This is one of Peggy's recipes from her blog. I had 8 thighs so I increased the amount of pork rinds in the crumb mixture and I did use up most of the crumbs. Peggy says you can use melted butter instead of mayonnaise. My chicken pieces were quite large so I had to bake mine about an hour and 15-20 minutes.

My chicken came out very good but the coating wasn't really all that crispy. It actually came out a little sticky and I'm not sure if that was from the cheese or the pork rinds. Although my family really liked this, I'm inclined to just roast my chicken and not bother fiddling with a coating. Click the photo to see a close-up.


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