Smoked Paprika Chicken

 

Ingredients

Single Batch

• 500 grams / 1 lb. chicken thighs (skinless)
• 3 teaspoons smoked paprika
• ½ teaspoon hot paprika
• 1 teaspoon sweet paprika
• ¾ teaspoon onion salt
• 1 teaspoon garlic salt
• ½ teaspoon thyme
• ½ teaspoon oregano
• 2 tablespoons breadcrumbs
• 1 medium egg
• 1 tablespoon milk

Double Batch

• 1 kg / 2 lbs. chicken thighs (skinless)
• 6 teaspoons smoked paprika
• 1 teaspoon hot paprika
• 2 teaspoons sweet paprika
• 1 ½ teaspoons onion salt
• 2 teaspoons garlic salt
• 1 teaspoon thyme
• 1 teaspoon oregano
• 4 tablespoons breadcrumbs
• 2 medium eggs
• 2 tablespoons milk

Triple Batch

• 1.5 kg / 3 lbs. chicken thighs (skinless)
• 9 teaspoons smoked paprika
• 1 ½ teaspoons hot paprika
• 3 teaspoons sweet paprika
• 2 ¼ teaspoons onion salt
• 3 teaspoons garlic salt
• 1 ½ teaspoons thyme
• 1 ½ teaspoons oregano
• 6 tablespoons breadcrumbs
• 3 medium eggs
• 3 tablespoons milk

Instructions

1. Preheat Oven:

   • Preheat your oven to 180°C (350°F).

2. Prepare Spice Mix:

   • In a medium-sized bowl or plate, combine all the spices (smoked paprika, hot paprika, sweet paprika, onion salt, garlic salt, thyme, oregano) and breadcrumbs. Mix well.

3. Prepare Egg Wash:

   • In another bowl, whisk together the egg and milk until well combined.

4. Coat Chicken:

   • Dip each chicken thigh into the egg wash to coat it completely.
   • Press the smooth side of each chicken thigh firmly into the spice mix to ensure a good coating.

5. Bake Chicken:

   • Lightly spray a baking tray with canola oil.
   • Place the chicken thighs, spice side up, on the baking tray.
   • Bake in the preheated oven for 30-40 minutes, depending on the size and thickness of the chicken thighs.

6. Serve:

   • Let the chicken rest for a few minutes before serving.