I had just the right ingredients to make these tasty Rosemary Chicken Thighs from the Milk Calendar. Baked chicken is always a good choice and when it's breaded in a savoury coating it rivals fried chicken and is a lot healthier. This recipe was a bit unusual because the batter the thighs are dipped in before their roll in the herbed bread crumb mixture is cooked first. I've used a beaten egg dip before but not one that is cooked into a thickened custard.
It's not difficult to make the mixture - it just cooks on the stove for a minute and thickens up quickly with the added cornstarch. Of course, it's a bit messy when coating the chicken but I try to leave one hand for the egg part and one for the flour and bread crumbs. The Rosemary Chicken Thighs bake up crispy and tender and the flavour is awesome. I used fresh rosemary which I think pumps that up a notch over dried. This is a good recipe and I will definitely make it again. You can find it on the Milk Calendar website, HERE.
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Posted by: Diana Barry | March 22, 2015 at 11:11 PM