Backyard Blend Chicken Thigh Parmesan (Sub Egg Plant or Zucchini for Veggie Version)
Prep Time: 15 minutes
Cook Time: 25 minutes (Doesn’t include sauce)
1 pound of boneless skinless chicken thighs
2 eggs whisked
1 cup of Flower
2 cups of Panko (can substitute other breadcrumbs)
2 tablespoons of Backyard Blend
1 cup of Vegetable Oil
¼ cup of shredded Mozzarella
¼ cup of Parmesan
Pinch of Salt
Pre Heat Oven to 375F
Rinse and pat dry your chicken thighs being carful not to cross contaminate any other foods with possible salmonella. Organize your dredging station with flower, eggs, and panko in containers in a row with a baking sheet to store breaded chicken. Add Backyard Blend in pinches to the Panko in-between chicken thigh dredges to keep the concentration right.
In a high sided pan add vegetable oil should be about ½ to an inch of standing oil. Preheat over medium high heat until oil is dancing and about to smoke. Place chicken thighs in oil one at a time allowing the oil to stay hot, if oil isn’t hot enough remove chicken and give the oil more time. Pan fry chicken for 5 minutes on each side or until golden brown. Then place on a clean baking sheet. Sprinkle salt, mozzarella and 2 tablespoons of parmesan over chicken, place chicken in oven of top rack. Bake for 10 minutes until cheese is browning.
Serve with pasta, sauce and rest of parmesan to finish! For the sauce used Backyard Blend Marinara recipe found HERE!