Oven-baked thighs with a fiery hot breading topped with a soothing Parmesan sauce.
6 tablespoons butter
1 1/2 cups dry, unseasoned bread crumbs
2 tablespoons red pepper flakes
2 teaspoons cayenne pepper
1 teaspoon salt
8 skin-on bone-in chicken thighs (or boneless, skinless cut into strips)
2 tablespoons butter
2 tablespoons flour
2/3 cup milk
2/3 cup grated Parmesan cheese
Preheat oven to 425 degrees F. Place 6 tablespoons butter in a roasting pan and melt in oven (3 - 4 minutes). Remove from oven.
In a medium bowl, mix together breadcrumbs, pepper flakes, cayenne and salt. In a small bowl, beat eggs together. Dip thighs first in breadcrumbs to dry off, then eggs, then back in breadcrumbs. Place in roasting pan in melted butter. Bake 30 minutes, turning once.
Meanwhile, make sauce: In a small saucepan, melt 2 tablespoons butter, add flour and cook one minute, stirring. Slowly pour in milk and stir a few minutes until thickened. Add cheese and stir until melted. Remove chicken from oven and switch oven to broil. Spoon cheese sauce all over the thighs and broil until golden. Serves 4.