BAKED "FRIED" CHICKEN
Yield Portion Size
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
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 69 mg | 7% |
Carbohydrate | 26 g | 9% |
Cholesterol | 122 mg | 41% |
Total Fat | 16 g | 24% |
Iron | 3 mg | 17% |
Potassium | 250 mg | 0% |
Calories | 328 kcal | 16% |
Sodium | 750 mg | 31% |
Protein | 18 g | 37% |
Polyunsaturated Fat | 6 g | 31% |
Saturated Fat | 3 g | 15% |
Sugars | 5 g | 0% |
Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Marinate chicken thighs in Wish-Bone® Light Italian Dressing for at least 2 hours and up to 24 hours.
-
Step 2
Preheat convection oven to 375°F.
-
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.
-
Step 4
Preare a half sheet pan with parchment paper and spray with cooking spray.
-
Step 5
To bread chicken, coat each piece in dredge mixture, then egg mixture, then bread crumbs. Place chicken on prepared sheet pan.
-
Step 6
Bake chicken about 20 minutes, until internal temperature reaches 165°F.
-
Step 7
While chicken is baking, whisk together all sauce ingredients until well-combined.
-
Step 8
Serve chicken with a ramekin of sauce for dipping.
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