Baked Chicken Thighs à la Max

A couple of years ago, my wife and I decided that our son Max should prepare dinner one night a week, on the theory that doing this would teach him something or other. Whatever cooking was supposed to teach him, it didn't seem to work. Max now does laundry once a week, which has taught him how to do laundry. This is a dish I devised for him to cook. It's roughly based on Shake & Bake chicken, but is much more tasty.

  • 8 chicken thighs
  • 1/2 c. flour
  • 1 egg
  • 1 c. fresh bread crumbs
  • 1 Tbsp Herbes de Provence (a mixture of dried tarragon and thyme may be substituted)
  • salt & pepper
  • 1 Tbsp oil
  • Preheat oven to 375 degrees.

    The skin may be removed from the thighs, but they will be crisper and more flavorful if it is left on. Season thighs with salt and pepper.

    Beat eggs lightly with 2 Tbsp of water in a shallow bowl. Combine bread crumbs with herbs, and salt and pepper to taste. Dust chicken thighs lightly with flour, and dip in egg wash, allowing excess to drain off. Then coat thighs with seasoned bread crumbs and place on wire rack for 15 minutes or so to dry.

    Brush the wire rack of a broiling pan with the oil. Place thighs on rack, skin side down and bake for 20 minutes. Turn and bake until thighs are cooked through and coating is browned, 25 minutes or so.