Then put a dollop (a generous tablespoonful) of mayonnaise atop each thigh…Īnd spread it out with the back of the spoon.Īnd use the back of a spoon to push the crumbs into the mayonnaise.īake on the center rack of a preheated 425☏ oven until the breadcrumbs brown and the chicken registers 165☏ when poked with a digital thermometer - about 30 minutes for free-range thighs. I use the same crumbs for gluten-free Black Bean Burgers.Īrrange some small (i.e., free-range) bone-in, skin-on chicken thighs on a baking sheet (I lined my sheet with foil for easy clean up)… They were perfectly seasoned, too, and not overly salty. The coarse crumbs produced a ton of crunch. I used 4C gluten-free breadcrumbs for this recipe, and, to my surprise, they worked out beautifully. Next, grab your favorite brand of seasoned breadcrumbs, and put them in a bowl. To start, put some mayonnaise in a bowl (to avoid contaminating the whole jar). Otherwise, just proceed to the photographic step-by-step below: Wanna watch me make this crunchy goodness in real time? Click the “play” arrow above. Perhaps you’ve been mayo-ing your chicken this way for years, and just forgot to tell me about it. But there was plenty of mayonnaise on hand, so I used that for the breadcrumb “glue.” And thus a fabulous new recipe was born! New to me, anyway. I’d intended to coat some thighs with mustard and breadcrumbs, until I looked and discovered…no mustard in my pantry or fridge. Crispy Mayonnaise Chicken Thighs came to me quite by accident.
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