Crumb-Coated Chicken Thighs
These spicy roasted chicken thighs don't require a lot of prep time, I often put baking potatoes on the oven rack alongside the chicken. It's simple satisfying meal. —Kara De la vega of Suisin City, California
Ingredients
- 1/4 cup dry bread crumbs
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 1/4 teaspoon pepper
- 8 bone-in chicken thighs (about 3 pounds), skin removed
Reviews
A hit in our house.
These are just great! My whole family loves the flavor. I love how the meat stays tender (I used breast meat in place of the thighs and it worked great). I think the curry was the key to making it taste so good. The first time, I used boneless thighs and baked them. The second time, I used breast meat on cooked them in a tiny bit of oil in a frying pan. Just wonderful! A thought: put in about 3/4 tsp cumin, rather than the whole tsp.
Very easy but we didn't care for the blend of flavors.
spices did not come thru as much as i'd like. will adjust heat level (HIGHER!) next time. Ease and simplicity factor get an A+!
We expected to like this but didn't care for it at all. We like spicy food but this was just too strong and not a good blend of flavors.
Great go-to easy recipe!
Very quick and easy. I made it with boneless, skinless chicken thighs. Tasted really good.
I got this recipe from the publication and one of our favorite recipes. I have used it with skinless and boneless thighs. Great that way also.
Hubby said it was just "OK" (a shame, as it was so easy to put together). I save my rave reviews for remarkable recipes.
YUMMY!