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Crispy Chicken Caesar Thighs

Crispy oven-baked chicken thighs coated in Parmesan-crouton crumbs served with a quick Caesar salad.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 8 chicken thighs bone-in, skin on
  • 1 cup finely crushed garlic-flavored croutons
  • 1/4 cup all-purpose flour
  • 3/4 cup grated Parmesan cheese for coating
  • 1/4 cup grated Parmesan cheese for salad (reserved)
  • 1/2 cup creamy Caesar dressing for dredging/coating
  • 2 tbsp creamy Caesar dressing for salad (reserved)
  • 4 cups Romaine lettuce chopped
  • 1/2 cup garlic-flavored croutons for salad (reserved)

Instructions

  • Preheat the oven to 375°F (190°C).
  • Line a rimmed baking sheet with aluminum foil and place an oven-safe cooling rack inside; lightly spray the rack with non-stick cooking spray.
  • In one shallow bowl combine 1 cup finely crushed garlic-flavored croutons and 3/4 cup grated Parmesan.
  • Place the 1/4 cup all-purpose flour in a second shallow bowl.
  • Pour 1/2 cup creamy Caesar dressing into a third shallow bowl for dredging.
  • Pat the chicken thighs dry. Dredge the skin-side (exposed skin) or skinned part of each thigh lightly in flour, shaking off excess.
  • Dip the floured part of each thigh into the Caesar dressing, then press into the crouton-Parmesan mixture so it adheres evenly.
  • Arrange the coated thighs skin-side up on the prepared rack so air can circulate for crisping.
  • Bake in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp.
  • While the chicken bakes, toss the chopped Romaine lettuce with the reserved 2 tablespoons Caesar dressing, 1/4 cup grated Parmesan, and 1/2 cup garlic-flavored croutons.
  • Serve the crispy chicken thighs with the quick Caesar salad alongside.

Equipment

  • rimmed baking sheet
  • oven-safe cooling rack
  • Aluminum Foil
  • three bowls
  • Measuring cups and spoons
  • non-stick cooking spray

Notes

  • Use an instant-read thermometer to ensure chicken is cooked to 165°F.
  • Finely crush croutons for an even coating.
  • Arrange thighs skin-side up so coating stays crisp.