Breaded Chicken Thighs

Ingredients

• 4 chicken thighs
• 2 Eggs
• 80 g breadcrumbs
• 2 tbsp sesame seeds
• 0.5 tsp dried tarragon
• 0.5 tsp dried parsley
• Salt
• Cayenne pepper
• 3 tbsp spelt flour (45 g)
• 2 tbsp olive oil (20 g)
• lemon wedges for garnish

Instructions

1. 1.

   Wash and pat dry the chicken thighs. Whisk the eggs and combine the breadcrumbs with sesame seeds, dried herbs, salt, and cayenne pepper. First coat the thighs in flour, then dip them in the egg mixture, and finally roll them in the breadcrumb blend, pressing firmly to adhere.

2. 2.

   Place the breaded thighs on a parchment-lined baking sheet and drizzle with olive oil. Bake in a preheated oven at 175 °C (fan‑forced 150 °C; gas: level 2) for about 35 minutes until crisp.

3. 3.

   Serve garnished with lemon wedges, accompanied by white bread and leafy salad if desired.