Shake and Bake Chicken Thighs
Ingreadient
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33 buttery round crackers (1 sleeve)
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1/2 cup purchased French-fried onions
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1 teaspoon paprika
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1/2 teaspoon salt
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1/2 teaspoon sage
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1/2 teaspoon freshly ground black pepper
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2 large eggs
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2 tablespoons water
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3 pounds bone-in chicken thighs
Direction
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with parchment paper.
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Place crackers and French-fried onions in a large resealable bag. Seal bag, squeezing out air, and crush finely with a rolling pin. Add paprika, salt, sage, and pepper to the bag; toss to combine. Remove half of the crumb mixture from bag.
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Beat together eggs and water in a bowl.
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Dip chicken thighs in egg mixture, one at a time, then add to the bag, seal bag and shake to coat in the crumb mixture. Set chicken on the prepared baking pan and coat generously with cooking spray. When you have coated half of the chicken thighs, add the remaining crumb mixture back to the bag, and continue coating the remaining chicken.
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Bake until an instant-read thermometer inserted in the center (not touching bone) registers 175 degrees F (80 degrees C), 40 to 45 minutes.
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Tent chicken lightly with foil. Let stand 10 minutes before serving.
