Oven-baked crumbed chicken thighs

Remove the chicken skin and visible excess fat. Coat the thighs with the dressing in a covered container. If allowing time to marinate, keep them in the refrigerator; the source specifies no fixed marination time.

Preheat the oven to about 175°C / 350°F. Coat the thighs with breadcrumbs and arrange on a nonstick or parchment-lined baking tray. Discard dressing that contacted raw chicken.

Bake for about 45–55 minutes, until the thickest part reaches 74°C without touching the bone with the thermometer. Continue as needed if not yet cooked. Serve hot.