Gigi's Spicy Shake 'n Bake Chicken Thighs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 523.5
- Total Fat: 36.3 g
- Cholesterol: 189.0 mg
- Sodium: 552.9 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.4 g
- Protein: 33.5 g
View full nutritional breakdown of Gigi's Spicy Shake 'n Bake Chicken Thighs calories by ingredient
Introduction
This is my own blend, spicier than most Shake 'n Bake mix recipes, but not fiery. It calls for 4 chicken thighs (772g). The oil helps the coating to stay on. I often use grams because they are easier to scale. DH insists that I make this at least once a week - and he gets the spiced skin off my chicken thigh. DH eats 2 and I eat one for dinner. This is my own blend, spicier than most Shake 'n Bake mix recipes, but not fiery. It calls for 4 chicken thighs (772g). The oil helps the coating to stay on. I often use grams because they are easier to scale. DH insists that I make this at least once a week - and he gets the spiced skin off my chicken thigh. DH eats 2 and I eat one for dinner.Number of Servings: 4
Ingredients
-
44 gram(s) Corn Flake Crumbs, Kellog's (8 Tbsp. = 44g)
7.5 gram(s) King Arthur unbleached all-purpose flour (1 Tbsp. = 7.5g)
.5 tsp Granulated Sugar
.5 tsp Salt
.5 tsp Onion powder
2 tsp Garlic powder
.5 tsp Parsley, dried
.5 tsp Celery seed
.5 tsp Mustard, Colman's Dry
.5 tsp Cumin, ground
.5 tsp Pepper, red or cayenne
772 gram(s) Chicken, broiler or fryer, thigh, meat and skin, raw (USDA 1 thigh = 193 g or 0.425 lb.)
32 serving Canola Oil Cooking Spray - PC (1/2 second spray)
Tips
Remove skin after baking to reduce calories. Heck, it's only 40 calories per thigh.
Directions
* Heat oven to 450 degrees
* For 4 chicken thighs, line a half sheet with parchment paper.
* Mix corn flake crumbs, flour and spices and herbs in a 1-quart zippered plastic bag, and shake.
* Pat the chicken thighs dry with a paper towel, then coat with canola oil cooking spray (or put chicken thighs in 1-quart zipper lock bag with 1/4 cup canola oil).
* Lift out one chicken thigh at a time, let excess oil drain off, then place in coating mix plastic bag. Seal or close tightly and shake until thigh is coated. Place coated thigh skin-side down on parchment paper.
* Repeat until all 4 thighs are on the parchment paper.
*Put chicken in 450F oven on middle rack for 23 minutes.
*Turn chicken over, spread more coating to cover gaps if necessary, return chicken to oven for 22 minutes.
* Remove from pan and let sit on plate 2-5 minutes before serving
(great with broccoli!)
Serving Size: Makes 4 thighs
Number of Servings: 4
Recipe submitted by SparkPeople user KATELJM.
* For 4 chicken thighs, line a half sheet with parchment paper.
* Mix corn flake crumbs, flour and spices and herbs in a 1-quart zippered plastic bag, and shake.
* Pat the chicken thighs dry with a paper towel, then coat with canola oil cooking spray (or put chicken thighs in 1-quart zipper lock bag with 1/4 cup canola oil).
* Lift out one chicken thigh at a time, let excess oil drain off, then place in coating mix plastic bag. Seal or close tightly and shake until thigh is coated. Place coated thigh skin-side down on parchment paper.
* Repeat until all 4 thighs are on the parchment paper.
*Put chicken in 450F oven on middle rack for 23 minutes.
*Turn chicken over, spread more coating to cover gaps if necessary, return chicken to oven for 22 minutes.
* Remove from pan and let sit on plate 2-5 minutes before serving
(great with broccoli!)
Serving Size: Makes 4 thighs
Number of Servings: 4
Recipe submitted by SparkPeople user KATELJM.