Featured Maple Leaf Product: Schneider Chicken Thigh Bone-In, IQF (#26344)
Crispy Fried Onion Chicken Thigh
Recipe Information
Method
- The day before, thaw chicken thighs under refrigeration at 40'F/4'C or lower. Remove skin from chicken thighs once thawed and discard.
- Preheat convection oven to 375'F/190'C. In a bowl, combine melted margarine, worcestershire sauce and dry mustard spice.
- Crush fried onions in a bag with a rolling pin or in blender. Place crushed french fried onions in an insert pan. Dip chicken thighs in melted margarine mixture, and then coat with the crushed fried onions.
- Place onion coated chicken thighs on lined parchment baking sheet. Bake for ~ 25-30 minutes or until internal temperature of 165'F/74'C is reached for at least 15 seconds.
- Serve 1 each of the Crispy Onion Chicken Thigh.
Yield
25 servings
Portion Size
1 each
Preparation Method
Baked/Roasted
Suggested Accompaniments
Serve with roasted potatoes, buttered green beans and buttermilk biscuits (sides not included in the nutritional information)
Global Cuisine
North American
Theme Inspired
All Themes
Nutritional Information
per 1 each
| Nutrient | Quantity |
|---|---|
| Calories | 382 kcal |
| Protein | 22.4 g |
| Carbohydrates | 8.6 g |
| Total Fat | 28.4 g |
| Saturated Fat | 5.8 g |
| Total Sugar | 1.1 g |
| Total Dietary Fiber | 0.6 g |
| Cholesterol | 124 mg |
| Calcium | 32.3 mg |
| Sodium | 334.6 mg |
| Iron | 1.23 mg |
| Vitamin A | 14.9 RE |
| Vitamin C | 0.38 mg |
| Calories from Fat | 67 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thigh, Bone-In, IQF | 25 each (3.225 g) | 25 each (7.1 lbs) |
| Margarine, melted | 350 ml | 1 1/2 cup |
| Worcestershire Sauce | 45 ml | 3 Tbsps |
| Mustard, dry ground | 15 ml | 1 Tbsp |
| French's Original French Fried Onions, canned, crushed | 480 g | 16.8 oz |