Tuesday, March 24, 2015


I kid you not, these chicken thighs are the BEST of the BEST and quick and easy to make. They are SUPER moist, SUPER tender and SUPER flavorful. We couldn't stop eating them and they are going straight to the TOP of my FIVE STAR recipe list.

8 boneless skinless chicken thighs  (thawed)
Milk to cover
1/4 cup melted butter

1 tablespoon Coleen's seasoned salt (click here for recipe)
3/4 teaspoon coarse ground black pepper
1/2 teaspoon salt
1 cup flour
2 teaspoons paprika

Put the chicken in a large bowl and cover with milk (I use 2%). Let this sit in fridge for 30 minutes.

Meanwhile, mix the flour, seasoned salt, salt and pepper, and paprika until well mixed. NOTE: I've only ever tried this with my own seasoned salt mixture (click here for recipe)I can't tell you if any other seasoned salt mixtures would taste as good.

Drain the milk off of the chicken and put the chicken in the flour mixture and toss to coat evenly.

Preheat your oven and an EMPTY 9 x 13 baking dish to 400°. When the oven hits 400°, put the melted butter in the hot baking dish, spreading it around so the entire bottom of the pan is covered.

Set the floured chicken on the melted butter and put back in the oven. Bake for 20 minutes. Turn chicken over and bake another 20 minutes. That's it!!

Chicken comes out SUPER tender, SUPER moist and SUPER flavorful.



Shelby Law Ruttan said...

Ok, I'll try this! :)

TeresaJ said...

I am definitely trying this! We LOVE baked chicken in our house. :-)


Rebekah Hills said...

Yumm!! I need to pick up some chicken thighs and give this one a try - sounds like a keeper! :)

elizabeth said...

Have appreciated/loved your blog for years - never fails me. Thank you. Picked up thighs today - made asian type chicken...picking up more to make these.

e (former Alaskan - still missing her...)

Elizabeth G said...

LOVE all your recipes....trying this out for dinner tonight.

Unknown said...

My mom just made this recipe and said the chicken is delicious and so tender. The only thing is that next time she will add a bit more salt. I can't wait to try it and make it myself soon. Regine