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This is how it goes in my house on some nights when I make chicken, typically Monday and Wednesday (on Tuesdays and Thursdays, I make a dairy dinner, including fish and pizza or pasta, and everyone is happy). A) I make a healthier type of chicken for my husband. B) I make a different kind of chicken for the kids who do like chicken but not that type of chicken (i.e. older boys). C) And then I make a box of pasta for the kids who will no way, no how, touch the previous types of chicken. This chicken became a problem solver. Because I can make one type of chicken and just prepare it two different ways and it pleases everyone but the fleishphobes. You don’t even need to fry this chicken! Because it’s made using dark meat, it’s perfectly moist and crisp, even though you’re only cooking it in the pan for a short time with a trace amount of oil. They’ll think it’s fried even though it’s baked. Yields 4 sandwiches
1 and 1/2 pounds boneless, skinless chicken thighs (pargiyot)
1 to 2 tablespoons Tuscanini Olive Oil
1/2 cup cornstarch, as needed
1 to 2 eggs, beaten
1 cup Gefen Bread Crumbs, as needed
1 teaspoon chili powder
1 teaspoon Pereg Cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
dash of black pepper
2 tablespoons Tuscanini Olive Oil
wraps or rolls
coleslaw
lettuce
Haddar Sautéed Onion and/or peppers
guacamole
creamy dressing
Cut each chicken thigh into squares (as much as possible), approximately three pieces per thigh. This is so they cook evenly. In a bowl, combine chicken and all marinade ingredients.
HEALTHIEST VERSION. If grilling, spray a grill pan with nonstick cooking spray and grill chicken on both sides until cooked through, about four minutes per side. You can also cook the chicken in a sauté pan with a bit of olive oil.
CRISPY BAKED VERSION. Preheat the oven to 350 degrees Fahrenheit. Grease a baking sheet. After you’ve grilled the portion for certain members of the family, make the rest of the chicken crispy. Add cornstarch, eggs, and bread crumbs to three separate plates. Dredge the marinated chicken first in the cornstarch, then egg, then bread crumbs.
Heat olive oil in a sauté pan over medium-high heat. Once hot, add chicken and cook for about two minutes on each side, just until crumbs are brown and crisp. Cooking spray also works but they won’t get as brown and crispy.
Transfer chicken to the prepared baking sheet and bake for 10 minutes to allow chicken to finish cooking inside. Baking time may vary, depending on the thickness of your chicken.
Assemble sandwiches, whether it’s the grilled or baked versions, with chicken and desired fillings.
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