Dad, Dawn Butler, Mom, Poultry

Italian Baked Chicken Thighs

2 tablespoons olive oil
2 cups seasoned breadcrumbs
2 cups grated Parmesan or Romano cheese
4 eggs
12 cleaned and trimmed chicken thighs (skin on, bone in)
3 tablespoons melted butter.

Preheat oven to 425 degrees F.
Spread olive oil evenly over the surface of a large baking dish or sheet pan.
Combine breadcrumbs and grated cheese in a large bowl.
Beat eggs in a separate bowl.
Dip chicken thighs in beaten eggs, then in breadcrumb mixture. Coat thoroughly, pressing crumbs in to thighs.
Drizzle melted butter over top.
Bake for 45 to 50 minutes, until golden brown.

(Mom’s favorite)