Onion Crunch Chicken Thighs
3/4 cup bread crumbs
1/2 teaspoon dried oregano
1/4 cup dehydrated onion soup mix
1/4 teaspoon freshly ground black peper
4 chicken thighs (5 ounces each), skin removed
1 egg white, lightly beaten
Preheat oven to 400F. Spray a baking sheet with vegetable cooking spray. On a sheet of waxed paper, combine bread crumbs, oregano, soup mix, and pepper. Mix well. Dip chicken into egg white, allowing any excess drip back into bowl. Dredge chicken in bread crumb mixture, turning to coat and patting so crumbs adhere. Place chicken on prepared baking sheet. Bake, turning once, until chicken is cooked through and no longer pink, about 30 minutes. Place chicken on a serving patter.
Serve immediately.
3/4 cup bread crumbs
1/2 teaspoon dried oregano
1/4 cup dehydrated onion soup mix
1/4 teaspoon freshly ground black peper
4 chicken thighs (5 ounces each), skin removed
1 egg white, lightly beaten
Preheat oven to 400F. Spray a baking sheet with vegetable cooking spray. On a sheet of waxed paper, combine bread crumbs, oregano, soup mix, and pepper. Mix well. Dip chicken into egg white, allowing any excess drip back into bowl. Dredge chicken in bread crumb mixture, turning to coat and patting so crumbs adhere. Place chicken on prepared baking sheet. Bake, turning once, until chicken is cooked through and no longer pink, about 30 minutes. Place chicken on a serving patter.
Serve immediately.
