RCI-MT.004.0367.001
East Meets West Oven-fried Chicken Thighs
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hakes Estate in Fort Worth, Texas in 1988.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- jar hot taco sauce8 ounce
- 1 unit
- 2 cloves
- 2 cups
- 2 teaspoons
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
- 2 teaspoons
- 2½ pounds
- 6 tablespoons
Method
1
Preheat the oven to 400°F and line a large baking sheet with foil for easy cleanup.
10 minutes
2
Combine the crushed cornflakes, chili powder, cumin powder, oregano, ground cloves, and crushed red pepper in a shallow bowl, mixing thoroughly to distribute the spices evenly.
3
Whisk together the egg, hot taco sauce, and minced garlic in another shallow bowl until well combined.
4
Pat the chicken thighs dry with paper towels to remove excess moisture, which helps the coating adhere better.
5
Dip each chicken thigh into the egg-taco sauce mixture, coating both sides thoroughly, then dredge in the cornflake-spice mixture, pressing gently to ensure an even coating.
6
Arrange the coated chicken thighs skin-side up on the prepared baking sheet, spacing them evenly.
7
Drizzle the melted butter evenly over each chicken thigh, making sure to coat the cornflake coating.
8
Bake in the preheated 400°F oven for 35–40 minutes until the coating is golden brown and crispy and the internal temperature reaches 165°F at the thickest part of the thigh.
38 minutes
9
Let the chicken rest for 3–5 minutes on the baking sheet before transferring to a serving platter to maintain juiciness.
4 minutes