What you need,
4-6 bone in skin on chicken thighs, trimmed of any excess
fat
1 sleeve of soda crackers, about 24
1 cup grated Parmesan cheese
1 tbsp. dried parsley
2 eggs, lightly beaten
1 cup all-purpose flour
Salt and Pepper
Heat the oven to 400 degrees. Set a wire rack in a large
baking sheet and set aside.
Place the crackers into a large zip lock bag. Crush to fine
crumbs with a rolling pin. Add the
grated Parmesan cheese and the parsley to the bag and shake to combine.
Set up a dredging station, place the flour in a shallow pan,
put the beaten eggs in a shallow dish then place the crumb mixture onto another
plate.
Season both the flour and egg with salt and pepper.
Pat the chicken thighs dry with paper towel. Season both
sides with salt and pepper. Dredge the chicken into the flour then the egg then
press into the crumbs to coat well. Place the coated chicken on the wire rack.
Bake the thighs for 40-45 minutes or until brown and crisp
and cooked through.
Serve with some buttermilk mashed potatoes and some fresh
steamed veggies.
