8 large chicken thighs, deboned and skinned
1 large can evaporated milk
1 cup onions, finely minced
1 tablespoon Frank Davis Poultry Seasoning
1 tablespoon Frank Davis Sicilian Seasoning
2 tablespoons Frank Davis Sprinkling Spice
4+ cups Panko-style seasoned bread crumbs
1 cup old fashioned rolled oats, processed fine
2 heaping cups Romano cheese, grated
2 teaspoons cayenne pepper
4 tablespoons extra virgin olive oil
Parchment paper

First, thoroughly wash the chicken thighs under cool running water, removing all traces of fat and sinew.

Then place them in a non-reactive pan (glass, plastic, crockery, stainless steel) and pour over them the evaporated milk, the onions, and the poultry, Sicilian, and sprinkling seasonings.

Once everything is in the pan, toss it all together well so that the chicken is fully covered with the marinade.

Now set the pan of chicken aside in the refrigerator for at least 4 hours (actually, overnight is better).

When you're ready to cook, preheat your oven to 350 degrees and combine in an appropriate pan the bread crumbs, rolled oats, Romano cheese, and cayenne.

Then in a large baking pan set down a sheet of parchment paper and place a wire rack on top of the paper.

Now, one thigh at a time, take the chicken from the marinade, dredge it meticulously in the breadcrumb-processed oat mixture, and place it on top of the rack, spacing the thighs evenly so that they do not touch as they bake.

At this point, lightly drizzle a smidgeon of olive oil over each coated thigh.

Then slide the pan of chicken into the oven on the center rack.

Allow it to bake for approximately 50 minutes or so (or until a fork stuck into the chicken yields juices that run clear).

If prepared and baked properly (I like to bake these by convection), the thighs should come out of the oven beautifully browned, crunchy-crispy, and juicy.

Whatever you do, though, do not over-bake them or they will dry out and be totally unpalatable.

Of course, you can take whatever chicken you might have left, reheat it later as leftovers, and serve it as an entree for another meal.

But without a doubt, for the epitome of taste and texture, for my money I recommend you eat the thighs immediately as they come out of the oven!

Personally, I like to serve them next to a plate of homemade baked macaroni (like in Mac-N-Cheese) with a cold tossed green salad as accompaniment.


Chef's Note:

The Progresso Italian Food Company is now making and distributing both seasoned and plain Panko bread crumbs.

They will most likely be found on the flour/grits aisle of your supermarket.

If you spray the baking rack thoroughly with Pam before placing the chicken thighs on it, the chicken coating won't crust over and stick to the rack. This alone will make cleanup a whole lot easier.