Teriyaki crumbed chicken
Discover the deliciously simple Teriyaki Crumbed Chicken recipe featuring tender chicken thighs coated in a flavorful blend of teriyaki sauce, crispy bread crumbs, and fresh parsley. Perfect for a quick and tasty weeknight dinner!
Cook time 20 min
Prep time 10 min
Ingredients:
8 chicken thighs1 egg
2 tbsp teriyaki sauce
1/2 cup bread crumbs
1 tbsp fresh parsley
1 short spray cooking spray oil
Craving a savory and delicious meal? Try your hand at making Teriyaki Crumbed Chicken! This recipe combines the rich flavors of teriyaki sauce with a satisfying crispy crust. It's perfect for a weeknight dinner or a special weekend meal that is sure to impress your family and friends.
Instructions:
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper or lightly grease it with cooking spray oil to prevent sticking.
In a shallow bowl, crack the egg and beat it lightly with a fork. Add the 2 tablespoons of teriyaki sauce to the beaten egg and mix thoroughly until well combined.
In another shallow dish, combine the bread crumbs and finely chopped fresh parsley. Mix well to ensure an even distribution of parsley.
Take each chicken thigh and dip it into the egg-teriyaki mixture, making sure it is completely coated. Allow any excess to drip off back into the bowl.
5. Bread the Chicken Thighs:
Transfer the egg-coated chicken thigh into the bread crumb mixture. Gently press the bread crumbs onto the chicken to ensure an even coating on all sides. Repeat this step for each chicken thigh.
Place the crumb-coated chicken thighs onto the prepared baking tray, making sure they are spaced evenly and not touching. This allows for even cooking and crispiness.
Give a short spray of cooking oil over the tops of the bread crumbed chicken thighs. This will help them crisp up nicely in the oven.
Place the tray in the preheated oven and bake for approximately 25-30 minutes, or until the chicken thighs are golden brown and cooked through. To ensure they are done, you can cut into one of the larger pieces to check if the juices run clear or use a meat thermometer to ensure the internal temperature has reached 75°C (165°F).
Once cooked, remove the chicken thighs from the oven and let them rest for a few minutes. Serve hot, garnished with additional fresh parsley if desired, alongside your favorite sides like steamed vegetables, rice, or a fresh salad.
Tips:
- For a more intense flavor, marinate the chicken thighs in teriyaki sauce for a few hours before starting the recipe.
- Make sure the chicken thighs are of even thickness to ensure they all cook evenly.
- For added crunch, use panko breadcrumbs instead of regular breadcrumbs.
- If you prefer a spicier kick, add some crushed red pepper flakes to the bread crumb mixture.
- To make the breading process less messy, use one hand for wet ingredients (egg mixture) and the other hand for dry ingredients (bread crumbs).
Congratulations, you've made Teriyaki Crumbed Chicken! Whether you serve it with a side of steamed vegetables, mashed potatoes, or over a bed of rice, this dish is sure to become a favorite. Enjoy the harmonious blend of flavors and the satisfying crunch of this delightful meal.
Nutrition per serving
4 ServingsCalories 510kcal
Protein 36g
Carbohydrates 10g
Fiber 0.56g
Sugar 1.79g
Fat 36g
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