Brian is the chicken master in the house. He’s been roasting it since his stint at a rotisserie chicken place in high school. He makes a mean barbecued chicken. And his devotion to perfect fried chicken is fanatical with everything – prep, how the tools are laid out, cooking time, oil amounts, seasonings. It’s all down to a science. Truly, I married well. But one thing he’s never done much of is baked chicken. But this week, as we use the restrictions of the Tabasco 10 Ingredient Challenge to push our creativity, we decided to break with tradition and try an oven fried chicken recipe.
First, in keeping with the rules, I dutifully made bread crumbs from a loaf of ciabatta. While I worked on this, Brian made an egg dip with smoky Chipotle Tabasco. We then dipped and dredged a batch of bone-in chicken thighs, and set them in the oven on a wire rack over a baking pan. About 20 minutes later, we had crisp, tender, smoky chicken. Totally good and totally easy.
Along with a host of creative bloggers, we’ll be checking in every day this week with a new recipe inspired by the Tabasco 10 Ingredient Challenge. The ingredients, selected by the smart, talented Stephanie Le of i am a food blog are: Tabasco Original Red, Green Jalapeno, or Chipotle Sauce; chicken; eggs; mozzarella; fennel; zucchini; rice; rigatoni; ciabatta; and honey. (Salt, pepper, and oil are free ingredients.) For recipe inspiration all week, follow #TABASCO10 on Twitter and Instagram!
A flavorful oven-fried chicken recipe with thighs breaded in bread crumbs and smoky chipotle sauce.
- 1 cup ciabatta bread crumbs or panko
- 3 eggs
- 3 tablespoons Chipotle Tabasco
- 1 tablespoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 bone-in chicken thighs (about 1 1/2 pounds)
Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet.
In a medium bowl, lightly whisk together eggs and Chipotle Tabasco.
In another medium bowl, combine the bread crumbs, sea salt, and pepper.
Dip chicken thighs into egg mixture, dredge in bread crumbs on all sides, and carefully set on prepared wire rack.
Slide into oven and bake for 20 - 25 minutes or until chicken thighs are golden brown. Pull the chicken after 20 minutes, slide a thermometer into the thigh parallel to the bone (being careful not to touch the bone), and check temperature. Pull chicken when internal temperature reaches 180 degrees F. Rest chicken 5 minutes, then serve.
Disclosure: This post is sponsored by Tabasco.