Egg Wash:
1 egg white
1/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash cayenne pepper
Sauce:
1/3 cup buttermilk
1/3 cup light mayonnaise
1 lemon, zest grated and juice squeezed
1 tablespoon chopped capers
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper, to taste
Preheat the oven to 425 degrees F.
In a medium bowl stir together all ingredients
for the crumb mixture.
In another medium bowl, beat together
the ingredients for the egg wash.
Dip each chicken thigh in the egg wash
and then roll it in the crumbs to coat it evenly. Place a rack
on a sheetpan and spray the rack with vegetable oil spray. Set
the chicken on the rack; spray chicken lightly with vegetable
oil spray. (To freeze, place rack and pan in freezer until chicken
is almost solid then wrap in aluminum foil to store.)
Bake for 40 to 45 minutes or until firm
and cooked through.
Whisk together all the ingredients for
the sauce. Serve the chicken with the sauce on the side.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used
with permission.
