Shake and Bake Chicken Thighs with Parmesan Peas
Crushed shredded-wheat cereal perked up with spices creates a super-crunchy coating reminiscent of the "Shake 'n Bake" of countless childhoods. Here, it works so well on boneless, skinless chicken thighs that you won’t even miss the crispy skin. For a twist on the classic beloved side dish, buttered peas are showered with Parmesan cheese.
Ingredients
- 6ounces unsweetened shredded-wheat cereal (about 3 cups), crushed
- 2teaspoons granulated garlic
- 2teaspoons granulated onion
- 1tablespoon kosher salt
- 2teaspoons black pepper
- 1/4cup canola oil
- 8boneless, skinless chicken thighs (2 pounds)
- 6ounces wide egg noodles (about 3 cups)
- Unsalted butter, to taste
- Kosher salt, to taste
- 2tablespoons unsalted butter
- 1pound frozen peas
- Kosher salt and black pepper
- 1/2cup grated Parmesan
Directions
Make the chicken: Heat oven to 450 degrees. Set a rack inside a large rimmed baking sheet. In a large resealable plastic bag, combine the crushed cereal, granulated garlic and onion, salt, pepper and oil, and mix until well blended.
Add half the chicken to the bag and shake, pressing gently to help coating adhere; transfer to rack. Repeat with remaining chicken. Bake for about 20 minutes until golden, crisp and cooked through.
Meanwhile, cook egg noodles, according to package directions. Add butter and salt, to taste.
While the chicken and noodles cook, make the buttered peas: In a large skillet over medium heat, melt the butter. Increase the heat to medium-high, add the peas and season with salt and pepper. Cook over moderate heat, stirring, until warmed through, about 3 minutes. Stir in the Parmesan. Serve the chicken with peas and noodles.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 37 gramsCalories: 795Saturated Fat: 13 gramsUnsaturated Fat: 22 gramsSodium: 1062 milligramsSugar: 7 gramsFiber: 12 gramsCarbohydrate: 70 gramsProtein: 49 grams
Source: https://cooking.nytimes.com/recipes/1019505-shake-and-bake-chicken-thighs-with-parmesan-peas