Oven-Fried Chicken

• 4 chicken thighs, bone in skin on
• 0.25 cup flour
• 0.5 tsp. dried thyme
• 0.5 tsp. cayenne
• 0.5 tsp. mustard powder
• 0.5 Tbsp. kosher salt
• 0.5 tsp. freshly ground black pepper

• 1 egg white, whipped lightly
• 0.5 cup breadcrumbs

Pre-heat your oven to 450F.

If you want to rinse the chicken, do pat it dry.

Mix the flour, thyme, cayenne, mustard powder, salt, and pepper. Roll the chicken in the flour, then shake off the excess.

This is coating enough, but if you want a thicker one, then dip the pieces in the egg white and press them into the breadcrumbs.

Place the chicken on a rack over a foil-lined baking sheet and cook for 40–45 minutes until the chicken is done and the crust is golden brown.