Crunchy Mayo Baked Chicken Thighs Recipe: Juicy As Heck & Seasoned Your Way (4 Ingredients) by Donna John
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Mayo is a secret weapon in the kitchen, especially when it comes to chicken recipes. Our mayo chicken recipes are all the rage right now, and for good reason. Mayonnaise melts into the chicken adding moisture, while the fat in the mayo helps crisp up the skin and adds flavor. Mayo is also a budget-friendly ingredient (especially if you buy that humungous jar at Costco).
You only need a few simple ingredients to make this high-protein chicken dinner. Here is your short shopping list for this simple chicken recipe: bone-in chicken thighs (read about the health benefits of protein), dry breadcrumbs or panko, mayonnaise and a seasoning blend or spices from your spice rack.
This easy crunchy mayo chicken thighs recipe is moist, crunchy, has easy prep and can be seasoned your way. Whatever seasoning blend or spices you choose is stirred into the mayo, creating a flavorful coating for the breadcrumbs to stick to. My seasoning of choice was a roast chicken blend, but here are some ideas:
- garlic powder
- onion powder
- curry powder
- Italian seasoning
- Mediterranean seasoning
- Greek seasoning
- taco seasoning
- smoked paprika
- steak seasoning
- adobo seasoning
- Old Bay Seasoning
- barbecue seasoning
Cooking Note: When I made my crispy chicken thighs with lime butter recipe, I learned that dark meat should be at 180 degrees F internal temperature to taste the best. Who knew? But chicken should always reach at least 165 degrees internal temperature before eating.
After the first bite of these baked chicken thighs, my husband said, "This chicken is juicy as heck." He was right! Serve the juicy as heck chicken thighs as a budget-friendly, high-protein dinner with your favorite side dishes. I served mine with green beans, carrots and a garden salad.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 to 45 minutes
Total Time: 45 to 50 minutes
Servings: 6
Ingredients
- 6 bone-in chicken thighs
- 1/3 cup dry breadcrumbs or panko breadcrumbs (regular or gluten-free)
- 1/4 cup mayonnaise
- 1 teaspoon seasoning of choice (I used Kinder's Roast Chicken Seasoning)
- parsley flakes (optional)
Here's how to make it:
- Put the seasoning and mayo into a shallow bowl. Stir to combine. Put the breadcrumbs or panko into another bowl. (For a gluten-free dinner, use gluten-free breadcrumbs or gluten-free panko.)
- Season the chicken on both sides with salt and black pepper, to taste.
- Dip the chicken into the mayo mixture to coat both sides, then go straight into the breadcrumbs to coat both sides. (I gently loosened the skin and got the mayo underneath the skin with my fingers.) Place the chicken in an oiled baking dish.
- Sprinkle the top with parsley flakes, if using. (If desired, mist the top of the chicken with nonstick cooking spray.)
- Bake in a preheated 375-degree F oven for about 40 to 45 minutes, or until chicken is cooked through. Chicken is cooked through at 165 degrees F on a food thermometer. (Cooking time will depend on size of chicken thighs.)
- Serve. Store any leftover chicken in an airtight container in the fridge. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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