Straight from the Kitchen: Isaac’s Juicy Chicken


The other night, I had a pack of boneless, skinless chicken thighs out. I get tired of the same dishes all the time. I needed something quick and easy, too. So, to the internet I went. I browsed my Pinterest “Drool Fest” board. Nothing. (and trust me, there are a ton of yummy recipes there!). Oh I did find a few, but when I opened the recipe, there was always some ingredient I was missing. So finally I landed on and found Isaac’s Juicy Chicken.

This image belongs to It is the image used with the recipe I’m sharing today.



  • 2 eggs
  • 2 tablespoons ranch dressing
  • 2 cups seasoned bread crumbs
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 6 skinless, boneless chicken thighs


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
  2. Beat the eggs and ranch dressing together in a bowl; set aside. Stir together the bread crumbs, garlic powder, paprika, salt, and pepper in a large bowl until evenly combined. Dip the chicken thighs into the egg mixture, then press into the breadcrumbs to coat all sides; place the chicken onto the prepared baking sheet.
  3. Cook the chicken thighs until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

In closing I will say I used Pankos instead of bread crumbs, and while the crunch is a little better, it seems to clump together too much, making it an uneven spread across the meat. I will also say that the kids devoured the thighs and asked for MORE. This one is going on the regular menu.



4 thoughts on “Straight from the Kitchen: Isaac’s Juicy Chicken

  1. I have never tried boneless thighs…. mostly because I don’t like dark meat that much. Maybe boneless and coated they’d be ok?

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