BAKED "FRIED" CHICKEN

BAKED "FRIED" CHICKEN
BAKED "FRIED" CHICKEN

Yield Portion Size

6 portions (1 piece)
CHICKEN
6
Boneless skinless chicken thighs
1/2 cup
Wish-Bone® Light Italian Salad Dressing
PAM® Extra Virgin Olive Oil No-Stick Cooking Spray
DREDGE
1 cup
All-purpose flour
2 tsp
Dried oregano
1 tsp
Garlic powder
1 tsp
Onion powder
1/2 tsp
Ground black pepper
1/2 tsp
Hot paprika
EGG WASH
2
Eggs
1/4 cup
Wish-Bone® Light Italian Salad Dressing
BREADING
1 cup
Panko bread crumbs
1 cup
Italian-style bread crumbs
SAUCE
1/4 cup
Mayonnaise
3 tbsp
4 tsp
3 tsp
Dried Italian seasoning
3 tsp
Dried oregano
2 tsp
Ground black pepper
2 tsp
Worcestershire sauce
1 tsp
Garlic powder
View Nutrition Information

Directions

  1. Step 1

    Marinate chicken thighs in Wish-Bone® Light Italian Dressing for at least 2 hours and up to 24 hours.

  2. Step 2

    Preheat convection oven to 375°F.

  3. Step 3

    Set up a three-stage breading station with three half sheet pans. In the first, combine all of the dredge ingredients. In the second whisk together the eggs and 1/4 cup Italian dressing. In the third, combine the panko and Italian bread crumbs.

  4. Step 4

    Preare a half sheet pan with parchment paper and spray with cooking spray.

  5. Step 5

    To bread chicken, coat each piece in dredge mixture, then egg mixture, then bread crumbs. Place chicken on prepared sheet pan.

  6. Step 6

    Bake chicken about 20 minutes, until internal temperature reaches 165°F.

  7. Step 7

    While chicken is baking, whisk together all sauce ingredients until well-combined.

  8. Step 8

    Serve chicken with a ramekin of sauce for dipping.

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