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Panko Oven-Fried Chicken Thighs

Chicken skin gets rubbery when baked. Remove it easily by grasping the skin with a paper towel so it doesn't slip out of your fingers. A wire-rack set over a foil-covered shallow baking pan allows heat to circulate around the chicken during baking, resulting in crisp chicken without turning.

1/4 cup olive oil
1 1/2 cups panko
2 eggs
1 tablespoon dark mustard
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
6 meaty chicken thighs, washed, skin removed and patted dry with paper towels

Preheat oven to 400 degrees. Drizzle olive oil over panko in a medium bowl and toss well to combine and moisten.

Mix eggs with mustard, salt, pepper, thyme, oregano, garlic powder and cayenne with a fork in a second shallow dish or pie plate.

Working with one piece at a time, coat the chicken on all sides with the egg-seasoning mixture. Drain off excess and toss the chicken in the panko, turning so that all surfaces are coated. Place chicken on rack in the baking pan and repeat with the remaining pieces.

Bake until chicken is deep nutty brown and the juices run clear, about 40 minutes.

Adapted from Cook's Illustrated.

Thursday, June 01, 2000

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