Rosemary Chicken Thighs

By EdieK

Great hot or cold, try it for lunch! The outside is croap and crunchy, the inside stays moist.

Ingredients

• 1 egg
• 2 tbsp (30 mL) cornstarch
• 1 tbsp (15 mL) Dijon mustard
• 1 tbsp (15 mL) minced fresh rosemary
• or 1 tsp (5 mL) dried rosemary
• 1 cup (250 mL) milk
• 3 cups (750 mL) fresh bread crumbs
• 1/2 cup (125 mL) grated Canadian Parmesan cheese
• 1 tbsp (15 mL) minced fresh parsley
• 1/4 cup (60 mL) butter, melted
• 3/4 cup (180 mL) all-purpose flour
• 8 skinless chicken thighs

Preparation

Step 1

Preheat oven to 375 °F (190 °C).

In a small saucepan, whisk together egg, cornstarch, mustard and rosemary. Add milk and whisk over medium-high heat until mixture thickens. Remove from heat; set aside.

In a bowl, toss together bread crumbs, cheese, parsley and melted butter. Mix well.

Scoop flour into a pie plate. Coat each chicken thigh with flour, then dip into the milk mixture covering completely and finally roll well in the crumb mixture. Place on a lightly greased baking sheet.

Bake for 40 to 45 minutes or until crispy and golden. Serve with a squeeze of fresh lemon juice, if desired.