We all know oven-fried chicken isn’t a substitute for the real deal, but the dish has its own merit. Not only is it somewhat healthier than standard fried chicken, it’s much easier (no standing over a skillet of bubbling fat) and less messy.
With panko. Japanese-style breadcrumbs create an extra-crispy coating for boneless chicken thighs.
With polenta. Cornmeal adds a sweet crunch to chicken’s flour crust.