Oven Fried Chicken Thighs
Catherine Cappiello Pappas
- 10 chicken thighs – with bone in
- 2 cups of all-purpose flour
- 1 cup of corn meal
- 1 cup of milk
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- olive oil
Add one cup of the flour to the cornmeal; add the seasonings and toss. Leave one shallow bowl with the other cup of flour.
Set up three shallow bowls; one with the seasoned cornmeal and flour mixture, one with the milk and one with the plain flour.
Dip the thighs first in the plain flour, then the milk and finally in the cornmeal flour mixture.
Place the chicken thighs in a baking pan and drizzle olive oil over the thighs.
Bake 45-50 minutes or until golden and the juices run clear.