Crunchy Mayo Baked Chicken Recipe Has All the Flavors We Crave (7 Ingredients) by Donna John

"This chicken is juicy as heck." That's what my husband said after his first bite of this crunchy baked chicken recipe. (I did clean the language up a bit.) These chicken thighs are moist, juicy, hard to resist and have all those flavors we crave.

You only need a short list of ingredients to make this high-protein chicken dinner. Here is your shopping list: bone-in chicken thighs (check out the health benefits of protein), mayonnaise, Parmesan cheese, dry ranch seasoning, garlic powder, onion powder and buttery crackers. The chicken is coated in the ranch-seasoned mayonnaise, dredged in the buttery crackers and then baked to crispy, juicy, golden perfection. So good!

Photo credits: Donna John

If you love mayo chicken, Parmesan chicken or ranch chicken, here are some more recipes to try:

• Baked Ranch Chicken With Buffalo Gravy
• Crispy Ranch Baked Chicken
• Crispy Garlic Mayo Baked Chicken
• Parmesan Crusted Chicken
• Mayonnaise Roasted Chicken

These high-protein chicken thighs are delicious for dinner with your favorite side dishes. I served mine with sauteed fresh broccoli.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 to 50 minutes
Servings: 4 

Ingredients

• 4 - 6 bone-in chicken thighs
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dry ranch seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/3 cup crushed buttery crackers

Here's how to make it: 

1. Stir the mayonnaise, Parmesan cheese, ranch seasoning, garlic powder and onion powder together in a small bowl.
   
2. Put the crushed crackers into another small bowl. (Use whatever brand of buttery crackers you like. I used Club crackers but Ritz would be a good choice, too. For a gluten-free dinner, use gluten-free crackers.)
   
3. Season the chicken all over with black pepper, if desired. (I did not add any extra salt because the cheese and ranch seasoning are salty.) Carefully loosen the skin on the thighs. Rub the mayonnaise mixture under the skin and on both sides of the chicken (use all of it). Dredge the tops of the chicken in the cracker crumbs. Place the chicken in a lightly oiled baking dish. (You could also use aluminum foil or parchment paper for easier cleanup. I like to sprinkle parsley flakes on top for a little color.)
   
4. Bake the chicken in a preheated 375-degree F oven for about 35 to 40 minutes, or until the chicken is cooked through, golden and crunchy on top. (Cooking time will depend on the size of your chicken thighs and your oven. Chicken is cooked through at 165 degrees F on a food thermometer.)
   
5. Store any leftover chicken in an airtight container in the fridge. This recipe could easily be doubled.
   

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