Spicy Smoked Paprika Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
500 grams chicken thigh (skinless)
→ Spice Coating
02 -
3 teaspoons smoked paprika
03 -
½ teaspoon hot paprika
04 -
1 teaspoon sweet paprika
05 -
¾ teaspoon onion salt
06 -
1 teaspoon garlic salt
07 -
½ teaspoon dried thyme
08 -
½ teaspoon dried oregano
09 -
2 tablespoons breadcrumbs
→ Egg Wash
10 -
2 medium eggs
11 -
2 tablespoons milk
# Instructions:
01 -
Heat your oven to 180 degrees C/350 degrees F before you start prepping the chicken.
02 -
In a large bowl, combine the smoked paprika, hot paprika, sweet paprika, onion salt, garlic salt, dried thyme, dried oregano, and breadcrumbs. Mix them well to create your flavorful coating.
03 -
In a separate bowl, whisk together the eggs and milk until well combined. This will be the sticky base that helps your spice mix cling to the chicken.
04 -
Dip each chicken thigh into the egg wash, making sure it's completely coated on all sides.
05 -
Press the smooth side of each chicken thigh into the spice mixture, applying firm pressure to ensure a good coating sticks to the meat.
06 -
Grab a baking tray and give it a light spray with canola oil. Arrange the chicken thighs spice-side up on the tray, leaving a bit of space between pieces.
07 -
Slide the tray into your preheated oven and bake for 30-40 minutes, depending on the size and thickness of your chicken thighs. The coating should be crispy and the chicken cooked through.
08 -
Pair with mashed potatoes and some greens for a complete, healthy weeknight meal with loads of flavor.
# Notes:
01 -
You can adjust the spice level by changing the amount of hot paprika - add more for extra heat or reduce it for a milder flavor.
02 -
Always preheat your oven before cooking the chicken to help develop that nice crispy coating.
03 -
This dish pairs perfectly with creamy mashed potatoes and fresh green vegetables.