But You Can't Tell How Hot 'Til You Try

Mock Shake n Bake Chicken

This dish is one that I've done on many occasions and never disappoints.  I've learned a few things that keep making it better.  For one, to bake the bone in thighs on a higher heat for a shorter amount of time.  425 for 25 minutes in my oven works well.  I soak them for 15 minutes in heavily salted water if there is no time to marinate in yogurt.  This keeps the meat very tender.  I dip in egg, then heavily seasoned flour and Panko crumbs.  I like smoked paprika, oregano, garlic and onion powder as well as lots of black pepper and of course plenty of salt. Adding Parmesan to that mix steps it up a notch.  

I served it with a cheesy polenta topped with spinach, mushrooms, bacon and shaved Brussels Sprouts.  

I remember when almost every recipe called for baking at 350 degrees, and for decades.  Now, more and more the heat is going up and we're roasting our potatoes and sheet pan vegetables at way higher temps.  My tiny Barbie oven doesn't do well and will often smoke up and get all fussy, so I have to be careful.  It's like trying to get your 1970's AMC Pacer to 90mph.  It's not a good idea.