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  • 100g panko breadcrumbs
  • 2 tsp hot smoked paprika
  • 1 tsp garlic salt
  • 1 tsp dried oregano
  • 2 tbsp plain flour
    seasoned well
  • 2 eggs
    beaten
  • 8 bone-in chicken thighs
    skin and excess fat removed
  • spray oil

Nutrition:

  • kcal172
    low
  • fat6.7g
  • saturates1.7g
  • carbs12.8g
  • sugars0.3g
  • fibre0.9g
  • protein14.8g
  • salt0.6g

Method

  • step 1

    Toss the breadcrumbs with the paprika, garlic salt and oregano and put in a shallow bowl. Put the flour and eggs in 2 more separate bowls.

  • step 2

    Dust the thighs in the flour, then egg, then spiced breadcrumbs. Repeat with the rest.

  • step 3

    Transfer the chicken to a small tray lined with baking paper. Freeze uncovered, then cover with clingfilm and freeze until needed.

  • step 4

    To defrost, unwrap the chicken, sit on a rack over a roasting tin and leave overnight in the fridge to defrost.

  • step 5

    To cook, heat the oven to 200C/fan 180C/gas 6. Leave the chicken on the rack so heat can travel underneath. Give each thigh a spray of oil then bake for 45-50 minutes until crisp, golden and cooked through.

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