Shake and Bake Chicken Thighs With Parmesan Peas
Updated November 15, 2018
Linda Xiao for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CHICKEN
6 ounces unsweetened shredded-wheat cereal (about 3 cups), crushed
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 tablespoon kosher salt
2 teaspoons black pepper
¼ cup canola oil
8 boneless, skinless chicken thighs (2 pounds)
FOR THE NOODLES
6 ounces wide egg noodles (about 3 cups)
Unsalted butter, to taste
Kosher salt, to taste
FOR THE BUTTERED PEAS
2 tablespoons unsalted butter
1 pound frozen peas
Kosher salt and black pepper
½ cup grated Parmesan
Nutritional analysis per serving (4 servings)
70 grams carbs; 278 milligrams cholesterol; 905 calories; 17 grams monosaturated fat; 8 grams polyunsaturated fat; 14 grams saturated fat; 41 grams fat; 12 grams fiber; 1148 milligrams sodium; 66 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
It would be nice if you occasionally had recipes for one or two or instructions for how best to cut down the recipes for one or two.
Maybe just cut everything in 1/2? Or cook the entire recipe and reserve the rest for leftovers or the next day's lunch?
Anyone try using Trisquits instead of shredded wheat? (Letting the crackers add the seasonings...)
I wasn't impressed with this recipe.
Recipe lends itself to riffing, I didn't have shredded cereal on hand. I had a snack size bag of Funyuns (don's ask ;) that I pulverized, added regular breadcrumbs and Trader Joe's Aglio Olio seasoning no oil. Perf. amount of coating for 2 chicken thighs, about 5 tablespoons. Skim coated the thighs with a light coating of mayo and pressed crumbs on. Sprayed with olive oil and air fried at 400 for 12 minutes. Juicy and flavorful. OK, not the recipe but it worked for busy weeknight. Hope it helps.
NYT Cooking notes has a character limit, so I wanted to complete my comments. This actually tasted like the Shake and Bake I remember as a kid. Wanted to try air frying chicken for the first time, worked great. So commenters, go easy. Sometimes recipes are the basis for inspiration. I was stumped for a different way to prepare chicken thighs and up popped this recipe. Brought back memories. :)
This was a great, easy and quick weekday dish now in my rotation. I used Weetabix mixed with a Triscuits and it was terrific- clearly anything similar would work here. The small amount of oil relative to the breading was weird and not super useful, I think I'll try the mayonnaise recommendation next time. Also, per another comment above- chopped onions and garlic would not work as well here, imho.