Healthy and extra crispy, these juicy chicken thighs are perfect for an easy weeknight meal, whether part of a 1-2-3 Eat! menu or just paired with an easy steamed veggie (you don’t even need a starch!). If you love fried chicken but love your body more, this is the recipe for you. This healthy Extra Crispy Baked Chicken recipe uses our whole grain version of all purpose baking mix (or, in other words, our healthy version of Bisquick®) for the breading, which comes in handy in a lot of ways. Feel free to make extra for future use. (I keep it in the freezer for longest life.)
Servings : 4
Ingredients
All Purpose Baking Mix
- 1/2 cup 100% whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 Tbps buttermilk powder
- 1 Tbsp avocado oil
Chicken
- 1 1/2 tsp paprika
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 4 each boneless skinless chicken thigh
- 1 Tbsp unsalted butter
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Instructions
All Purpose Baking Mix
- Mix all ingredients in a bowl or zip top plastic bag.
Chicken
- Heat oven to 250F. Mix baking mix, paprika, salt, pepper, and thighs in a zip top bag or medium bowl. Toss well to coat. Open up the thighs so the insides get coated too. Place flat on a parchment-lined baking sheet. Melt butter and drizzle over chicken (doesn't have to be evenly coated.)
- Bake at 250F, 30 min. Increase temp to 400F and bake 30-35 more minutes or until chicken is cooked through.
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Comments (3)
Oh yum! I don’t care for dark meat at all though so I’m going to try it using chicken breasts instead.
I’ll give this a try soon!
Yum