Yield
25 servings
Portion Size
1 each
Category
Chicken
Featured Maple Leaf Product: Schneider Chicken Thigh Bone-In, IQF (#26344)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thigh, Bone-In, IQF | 25 each (3.225 g) | 25 each (7.1 lbs) |
| Margarine, melted | 350 ml | 1 1/2 cup |
| Worcestershire Sauce | 45 ml | 3 Tbsps |
| Mustard, dry ground | 15 ml | 1 Tbsp |
| French's Original French Fried Onions, canned, crushed | 480 g | 16.8 oz |
Method
- The day before, thaw chicken thighs under refrigeration at 40'F/4'C or lower. Remove skin from chicken thighs once thawed and discard.
- Preheat convection oven to 375'F/190'C. In a bowl, combine melted margarine, worcestershire sauce and dry mustard spice.
- Crush fried onions in a bag with a rolling pin or in blender. Place crushed french fried onions in an insert pan. Dip chicken thighs in melted margarine mixture, and then coat with the crushed fried onions.
- Place onion coated chicken thighs on lined parchment baking sheet. Bake for ~ 25-30 minutes or until internal temperature of 165'F/74'C is reached for at least 15 seconds.
- Serve 1 each of the Crispy Onion Chicken Thigh.
Suggested Accompaniments
Serve with roasted potatoes, buttered green beans and buttermilk biscuits (sides not included in the nutritional information)
Nutritional Info per 1 each
| Calories | 382 kcal |
| Protein | 22.4 g |
| Carbohydrates | 8.6 g |
| Total Fat | 28.4 g |
| Saturated Fat | 5.8 g |
| Total Sugar | 1.1 g |
| Total Dietary Fiber | 0.6 g |
| Cholesterol | 124 mg |
| Calcium | 32.3 mg |
| Sodium | 334.6 mg |
| Iron | 1.23 mg |
| Vitamin A | 14.9 RE |
| Vitamin C | 0.38 mg |
| Calories from Fat | 67 % |