Easy to make, and really hits the spot. Perfect if you fancy something a bit junky but still want to stay on track. Because despite its crispy credentials, this is lighter than it looks!
Serve with oven-baked sweet potato fries for a healthier pub meal at home.
2 boneless, skinless chicken thighs
2 tbsp flour (approx.)
¾ cup breadcrumbs (approx.)
2 tbsp finely grated parmesan
Salt and pepper
2 medium-sized seeded burger buns
Iceberg lettuce, finely sliced
Preheat your oven to 400F/200C/190C Fan.
Set up a breading station by setting out three bowls:
- Flour seasoned with a little salt and pepper
- Egg, beaten, seasoned with a little salt and pepper
- Breadcrumbs and parmesan, seasoned with a little salt and pepper
Dredge the chicken thigh all over in the flour. Dip it in the egg, then coat with the breadcrumb mixture all over. Place on a parchment-lined baking tray. Repeat with the remaining chicken thigh. Drizzle the top of the chicken thighs lightly with olive oil.
Bake the chicken for 30 minutes, then flip, taking care not to scratch off the breading. Flip every 10 minutes until chicken is browned and crisp (50 – 60 minutes total). Chicken thighs stay moist even after lots of cooking, so keep going until they’re nice and golden.
When the chicken comes out of the oven, drizzle lightly with honey.
To assemble, spread some light mayo on each side of the bun, add a layer of shredded lettuce, and finally, the chicken. Add a little more lettuce, then pop the lids on top. Serve with oven-baked sweet potatoes (like the ones here).