Cheerios Crusted Baked Chicken Thighs
Try this Cheerios Crusted Baked Chicken Thighs recipe, or contribute your own.
Try this Cheerios Crusted Baked Chicken Thighs recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 114.54 mg
- Fat 5.3958 g
- Fiber 0 g
- Protein 27.117 g
- Saturated Fat 1.38 g
- Serving Size 1 1 Serving (138g)
- Sodium 196.196 mg
- Sugar 0 g
- Trans Fat 1.0074 g
- Calories 164 calories
Step-by-step
- Pulverize the cereal in a food chopper.
- Place crushed cereal, salt and pepper into a small ziploc bag.
- Toss each piece of chicken in the bag to coat.
- Place on a prepared baking pan.
- Bake at 400º for 20 to 30 minutes until chicken is done.
- Oven temps vary.
The Mechanics of Cereal Coatings
Unsweetened toasted oat cereal brings a neutral starch structure that browns readily in dry heat without scorching as quickly as refined breadcrumbs. Pulverizing the grain properly requires a food chopper or a rolling pin until the pieces reach a uniform fine meal. Adhesion depends entirely on the natural moisture on the surface of the boneless skinless chicken thighs, so patting the meat completely dry before coating is counterproductive; leave a thin sheen of moisture so the oat fragments stick evenly.
Judging Doneness Visually
Accurate cooking without a digital thermometer relies on observing structural changes in the poultry protein over 20 to 30 minutes at 400 degrees Fahrenheit. Piercing the thickest part of the thigh with a skewer reveals the juices: clear liquid indicates fully denatured muscle fibers, while pink juice demands additional time in the oven. Resistance should feel minimal, yielding easily to the probe without a rubbery bounce.
Equipment Workarounds
Specialized food choppers remain optional when mechanical alternatives are available. Placing the cereal inside a heavy-duty plastic bag and striking it with a heavy skillet achieves the exact same granular consistency. Baking pans benefit from a wire rack inserted inside to allow hot air circulation underneath, preventing the bottom crust from becoming soggy during the roast.
