Shake and Bake Chicken Thighs With Parmesan Peas
Crushed shredded-wheat cereal perked up with spices creates a super-crunchy coating reminiscent of the "Shake 'n Bake" of countless childhoods. Here, it works so well on boneless, skinless chicken thighs that you won’t even miss the crispy skin. For a twist on the classic beloved side dish, buttered peas are showered with Parmesan cheese.
- Total:
- Serves: 4 persons
Ingredients
- 6ounces unsweetened shredded-wheat cereal (about 3 cups), crushed
- 2teaspoons granulated garlic
- 2teaspoons granulated onion
- 1tablespoon kosher salt
- 2teaspoons black pepper
- ¼cup canola oil
- 8boneless, skinless chicken thighs (2 pounds)
- 6ounces wide egg noodles (about 3 cups)
- Unsalted butter, to taste
- Kosher salt, to taste
- 2tablespoons unsalted butter
- 1pound frozen peas
- Kosher salt and black pepper
- ½cup grated Parmesan
Instructions
Step 1
Make the chicken: Heat oven to 450 degrees. Set a rack inside a large rimmed baking sheet. In a large resealable plastic bag, combine the crushed cereal, granulated garlic and onion, salt, pepper and oil, and mix until well blended.Step 2
Add half the chicken to the bag and shake, pressing gently to help coating adhere; transfer to rack. Repeat with remaining chicken. Bake for about 20 minutes until golden, crisp and cooked through.Step 3
Meanwhile, cook egg noodles, according to package directions. Add butter and salt, to taste.Step 4
While the chicken and noodles cook, make the buttered peas: In a large skillet over medium heat, melt the butter. Increase the heat to medium-high, add the peas and season with salt and pepper. Cook over moderate heat, stirring, until warmed through, about 3 minutes. Stir in the Parmesan. Serve the chicken with peas and noodles.