Garlic Parmesan Chicken Thighs
Garlic Parmesan Chicken Thighs

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, garlic parmesan chicken thighs. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Garlic Parmesan Chicken Thighs is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Garlic Parmesan Chicken Thighs is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have garlic parmesan chicken thighs using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Garlic Parmesan Chicken Thighs:
  1. Make ready 2 boneless chicken thighs
  2. Take 1 cup all purpose flour
  3. Prepare 1 1/2 tsp seasoned salt
  4. Get 1/4 tsp cayenne pepper
  5. Prepare 1/8 tsp black pepper
  6. Take 1/4 cup butter
  7. Make ready 2 tsp garlic powder
  8. Take 2 tbsp parmesan cheese
  9. Prepare Parsley for garnish (if desired)
  10. Prepare Oil for frying
Steps to make Garlic Parmesan Chicken Thighs:
  1. Pre heat oven to 350 degrees.
  2. Stir together all purpose flour, seasoned salt, cayenne pepper and black pepper.
  3. Dredge thighs in flour.
  4. Heat oil in either a deep fryer or a large pan. Deep fry thighs for about 8-10 minutes. Drain on wire rack.
  5. Cook the thighs until they just begin to brown. Bake thighs for about 15-20 minutes or until chicken is cooked through.
  6. Prepare the sauce by melting the butter and the garlic powder in a small pan. When the thighs have finished cooking in the oven place thighs into a large bowl or on a plate. Stir in half of the parmesan cheese into the melted butter. Pour the melted garlic butter over the thighs until they're well coated on both sides.
  7. Serve the thighs by sprinkling the remaining parmesan cheese on top of the thighs.

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