50 Easy Pantry Recipes that can be made with what you have at home! I’ve included breakfast, soups, rice, pasta and casserole recipes that use lots of pantry staples. Most of these recipes are freezer friendly too!

50 Easy Pantry Recipes

During this time a lot of us will be cooking easy recipes that rely heavily on items we have stocked up in the pantry. I have complied a list of 50 easy recipes using canned goods and grains that you already have stocked up in your pantry. I have also included substitutions below for most of the ingredients so you can swap out what you have on hand.

Breakfast

Granola is one of my go to pantry staples. Most of the granola recipes on my site only require 4 ingredients and do not require eggs which are hard to find at the moment. I have also included a bunch of banana bread and muffin recipes! All of the muffin and bread recipes freeze really well. I like to slice up the banana bread and freeze in individual slices. To reheat I pop them in the toaster or toaster oven to warm up. Also for the recipes that call for milk feel free to substitute with any nut or oat milk. You can also substitute water as well.

• Healthy Banana Bread
• Healthy Banana Chocolate Chip Oatmeal Muffins
• Morning Glory Muffins
• No Bake Chewy Chocolate Chip Granola Bars
• Chocolate Chip Pumpkin Bread
• Flourless Peanut Butter Muffins
• Shakshuka
• Coconut Pecan Chocolate Chip Granola
• Healthy Baked Oatmeal
• Maple Pecan Granola
• Peanut Butter Chocolate Chip Granola
• Breakfast Cookies

More breakfast recipes

Soup

Soups are a great way to use up all of the canned goods you have stocked up in your pantry. They also make great freezer meals and keep well in the refrigerator! I have included instructions for freezing all of my soup recipes and included easy substitutions for the ingredients. Feel free to substitute any of the vegetables for what you have on hand or use frozen veggies.

• Instant Pot Chicken Noodle Soup
• Slow Cooker Turkey Chili
• Easy Slow Cooker Minestrone Soup
• Slow Cooker Chicken Enchilada Soup
• Chicken Enchilada Soup with Couscous
• Stuffed Pepper Soup
• Tortellini Tomato and Spinach Soup
• Slow Cooker Chicken Tortellini Soup
• Italian Ham and and White Bean Orzo Soup
• Lasagna Soup

More soup recipes

Rice and Quinoa

Rice and quinoa are two ingredients I always have in my pantry. These recipes make great easy dinners and freeze well! Substitute dried herbs for fresh! The recipe that my husband and I will be making a lot is my Cilantro Lime Shrimp and Rice. I use frozen shrimp, rice (which I have plenty of) canned black beans and canned chicken stock!

• The BEST Fried Rice
• Cauliflower Fried Rice
• Enchilada Rice
• Cilantro Lime Shrimp and Rice
• Vegetarian Quinoa Chili
• Lemon Parmesan Brown Rice
• Cilantro Lime Brown Rice
• Greek Kale Quinoa Salad
• Mushroom Shallot Garlic Quinoa
• Corn Black Bean Quinoa Salad
• Black Bean and Rice Salad

More rice recipes

Casserole Recipes

Casserole Recipes are great to make ahead and also make easy freezer meals. Substitute what you have on hand. Regular milk can be replaced with shelf staple nut or oat milk in most of these savory recipes. I also like to keep a lot of shredded cheese in the freezer!

• Easy Vegetarian Enchilada Casserole
• Cheesy Broccoli Quinoa Bake
• Easy Baked Macaroni and Cheese
• Breakfast Bake
• Scalloped Potatoes
• Blueberry Cream Cheese French Toast Bake
• Lasagna Roll Ups
• Easy Chicken Enchiladas

More casserole recipes

Pasta Recipes

One Pan Meatball Stroganoff is my favorite recipe to use up pantry staples. This recipe uses frozen meatballs (although they can be omitted) and canned broth and pasta! This is all stuff that you can keep in the pantry and freezer for a quick meal! Feel free to substitute whatever pasta you have on hand! I like to keep a large bag of tortellini and raviolis in the freezer for easy meals!

• One Pan Mexican Pasta
• Spinach and Ricotta Stuffed Shells
• One Pan Meatball Stroganoff
• Pasta with Garlic and Oil
• Walnut Pesto Pasta
• Rainbow Vegetable Noodle Stir-Fry
• Buffalo Chicken Macaroni and Cheese
• Easy Vodka Sauce Recipe
• Authentic Chicken Lo Mein

More pasta recipes

Substitutions

• Vegetables: Use whatever fresh or frozen vegetables you have on hand. I have been keeping heartier vegetables like kale and sweet potatoes in the fridge and pantry. I have also been stocking up on lots of frozen vegetables.
• Herbs: Use fresh herbs if you have them however dried herbs will work just as well. A good ratio for fresh to dried is 1/3. So for 1 tablespoon of fresh herbs I use 1/3 teaspoon dried.
• Broth: Use whatever you have on hand. I try to keep chicken broth, vegetable broth and beef broth in my pantry. You can also substitute water if you do not have any broth on hand just make sure to add extra seasonings. Now is a good time to use leftover vegetable scraps to make your own homemade vegetable broth. I throw in leftover scraps into a large gallon bag and keep it in the freezer. When the bag is full I boil it with water in a large pot with dried or fresh herbs and seasonings!
• Egg: A lot of the muffin and bread recipes that call for eggs can be substituted with either flax eggs or applesauce!
• Milk: I like to keep a lot of shelf stable nut and oat milks on hand in the pantry. They can be used in any of my sweet or savory dishes!
• Meat: Feel free to omit the meat in any of the recipes listed. You can also substitute extra vegetables, lentil, grains or chickpeas to make them heartier.

Pantry Staples I like to keep on hand

• Stocks: Chicken, beef and vegetable broths.
• Canned Goods: Corn, tomatoes, coconut milk, curry paste.
• Grains: White rice, brown rice, jasmine rice, basmati and old fashioned oats.
• Legumes: Beans, chickpeas and lentils.
• Pasta: Orzo, spaghetti and penne pasta.

Hope this helps! Let me know if you have any questions or suggestions for pantry friendly meals in the future!

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Healthy Banana Bread made with coconut oil, maple syrup and whole wheat flour! The best healthy banana bread you will ever have! Best of all everything is made in one bowl!

Healthy Banana Bread

Banana bread is one of my favorite recipes to make will leftover bananas. It’s always a crowd favorite and makes for an easy breakfast or snack! I took my favorite banana bread recipe and made it healthier! This healthy banana bread recipe is naturally sweetened with maple syrup instead of granulated sugar. I also swapped regular all purpose flour for whole wheat flour and used coconut oil in place of the butter. The bread still comes out moist and full of flavor! You will not miss the butter! 

This easy healthy banana bread take only 15 minutes of prep times and only requires one bowl! Best of all most of the ingredients are pantry staples!

Ingredients

• Coconut Oi: Is used in place of unsalted butter and canola oil. Don’t worry about it adding a coconut flavor to the bread the oil is very mild and hard to detect!
• Maple Syrup: Naturally sweetens the bread. I love the flavor of the maple syrup however honey can also be substituted.
• Eggs: If you have an egg allergy feel free to substitute the eggs with flax eggs.
• Milk: Use your favorite milk! Nut milks also work if you are dairy free. I like using oat milk in this banana bread recipe.
• Flour: I use white whole wheat flour. You can also use a mix of all purpose flour and whole wheat flour. Gluten free flour also works in this recipe!
• Bananas: I like to use 2 large bananas in this recipe. If your not sure how much to add I typically try to add at least 1 cup of mashed bananas. The more bananas you add the sweeter the bread will be. It will also add lots of moisture too!

How to make banana bread

• Preheat oven: To 325 degrees. Grease a 9 x 5 or 8 x 8 loaf pan with nonstick cooking spray, set aside.
• Combine wet ingredients: Add coconut oil, maple syrup, eggs and milk to a large bowl. Whisk to combine.
• Combine dry ingredients: Fold in baking soda, salt and flour just until combined and clump free. Stir in bananas.
• Bake: Pour batter into the prepared pan and bake for 50-60 minutes or until the bread is golden brown and a toothpick inserted comes out mostly clean.
• Cool: Allow the bread to cool in the pan for 10 minutes then remove it from the pan onto a cooling rack to cool completely.
• Serve: Warm with butter, honey or peanut butter on top!
• Store: At room temperature for up to 3 days!

Can you freeze banana bread?

Yes! I like to cut the bread into individual portions and then wrap them in aluminum foil and place in the freezer. They are good for up to 3 months! To reheat simply take a slice out and warm it up in the toaster oven or toaster.

Variations

• Healthy Banana Nut Bread: Dried walnuts or pecans can be added to the batter for extra crunch.
• Chocolate Chip Banana Bread: Semi sweet chocolate chips or Dark chocolate chunks can be added to make the banana bread even richer and decadent.
• Healthy banana bread muffins: This recipe can be made into muffins! Simply raise the oven temperature to 350 degrees and bake for 25 minutes or until a toothpick inserted comes out mostly clean.
• Dried fruit: Cranberries or raisins would be great!
• Seeds: Pepitas or sunflower seeds can be added for texture.

Here are more Easy Banana Bread Recipes to try!

• Peanut Butter Chocolate Banana Bread
• Marble Chocolate Banana Bread
• Double Chocolate Banana Bread
• Dulce de Leche Banana Bread
• Caramel Pecan Banana Bread

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20 Minute Pasta Carbonara. Spaghetti coated in a thick and creamy egg sauce with bacon and parmesan cheese. A super easy weeknight dinner! Only 6 ingredients!

20 Minute Pasta Carbonara

Pasta Carbonara is such a simple yet delicious meal. It is comfort food at it’s finest. Whole eggs get tossed in hot pasta to create a thick rich and creamy sauce. It then gets sprinkled with freshly grated parmesan cheese and crisp smokey bacon. This is the perfect pasta carbonara recipe you will ever make!

One of the reasons why I love this dish is the fact that it comes together in less than 20 minutes. It’s the perfect meal for a busy weeknight. While the pasta is boiling I cook the bacon and shred the cheese. When the pasta’s done I reserve some of the water and toss in the raw eggs, parmesan cheese and bacon. Best of all you only need 6 ingredients to make this recipe most of which you probably already have on hand!

What is Pasta Carbonara

Authentic Pasta Carbonara is an Italian based dish that’s made with crispy bacon, parmesan cheese and egg. The warm pasta and cooking water combined with the eggs create a creamy rich sauce that is amazing yet so simple.

Ingredients

• Spaghetti: You can also use thin spaghetti or fettuccine.
• Garlic: I like to add lots of fresh garlic to this dish. It adds so much flavor!
• Eggs: Are the base of the sauce. They make the sauce creamy and rich. Make sure to bring your eggs to room temperature before adding them to the hot pasta.
• Bacon: You can also substitute pancetta or guanciale.
• Parmesan Cheese: Helps to thicken up the sauce and adds a nice saltiness to the dish. I also love using pecorino romano in this recipe.
• Parsley: Adds a nice pop of color and freshness to the dish. You can substitute fresh basil if you have that on hand!

How to make Pasta Carbonara

• Boil pasta: Until al dente according to package instructions.
• Cook bacon and garlic: Meanwhile in a large skillet add cubed bacon and cook over medium high heat until golden brown. Add in garlic and cook for an additional minute. Turn off the heat and set aside.
• Toss everything together: In a small bowl whisk eggs and cheese together, set aside. When pasta is ready drain and reserve 1 cup of the pasta water. Add the pasta to the skillet with the bacon and garlic mixture. Add in the egg / cheese mixture and 1/2 cup of the pasta water. Slowly toss the pasta until the pasta is coated. Add more pasta water if needed.
• Serve: Season with salt and pepper to taste. Serve immediately with fresh chopped parsley and additional cheese if desired. This pasta carbonara recipe is best served immediately.
• Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Pasta on the stovetop with a bit of butter or olive oil!

Tips

• The trick to making Pasta alla Carbonara is to start with room temperature eggs. This helps to keep your sauce smooth and clump free. Also to avoid scrambling the eggs it’s very important to take the pan off the burner when adding the eggs.
• Use freshly grated parmesan cheese not the sprinkle cheese. I like to buy the cheese in blocks and shred it myself. It makes such a difference.
• To add an extra protein boost add diced chicken to this easy pasta carbonara.
• Add in your favorite veggies! I have made this recipe with peas and it is amazing! Just make sure to add thawed room temperature peas!

What to serve with Pasta Carbonara

• Homemade Focaccia
• Easy Dinner Rolls
• Grilled Chicken Breast
• Chicken Parmesan
• Honey Garlic Salmon
• Salad
• Garlic Bread
• Roasted Garlic Brussels Sprouts

Here are more Easy Pasta Recipes to try!

• Easy Instant Pot Spaghetti
• Pasta with Garlic and Oil
• BLT Pasta Salad
• 15 Minute Creamy Avocado Pasta
• Spaghetti Pea Carbonara

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20 Minute Pasta Carbonara

20 Minute Pasta Carbonara. Pasta coated in a thick egg sauce with bacon and parmesan cheese. A super easy weeknight dinner!

Course Main Course

Cuisine Italian

Keyword Easy Dinner, Pasta, Pasta Carbonara, Weeknight Dinner

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 672kcal

Ingredients

• 1 pound spaghetti
• 4 ounces bacon cubed
• 3 garlic cloves minced
• 2 large eggs plus 1 egg yolk
• 1 cup freshly grated parmesan cheese plus more for serving
• pepper and salt to taste
• chopped fresh parsley for serving

Instructions

• Boil the pasta per package instructions until al dente. (Mine took 9 minutes).
• Meanwhile in a large skillet add cubed bacon and cook over medium high heat until golden brown.
• Add in garlic and cook for an additional minute. Turn off the heat and set aside.
• In a small bowl whisk eggs and cheese together, set aside.
• When pasta is ready drain and reserve 1 cup of the pasta water.
• Add the pasta to the skillet with the bacon and garlic mixture. Add in the egg / cheese mixture and 1/2 cup of the pasta water. Slowly toss the pasta until the pasta is coated. Add more pasta water if needed.
• Season with salt and pepper to taste.
• Serve immediately with fresh chopped parsley and additional cheese if desired.

Video

Nutrition

Calories: 672kcal | Carbohydrates: 87g | Protein: 30g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 627mg | Potassium: 371mg | Fiber: 4g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 336mg | Iron: 2mg

Originally published Sep 6, 2018

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Slow Cooker Tortellini Sausage and Kale Soup. Cooked low and slow for 6 hours! A super easy and delicious meal that takes only 10 minutes of prep time.

Slow Cooker Tortellini Sausage and Kale Soup

I love eating soup in the colder months. This Slow Cooker Tortellini Sausage and Kale Soup is one of my favorites! Spicy Italian Sausage, cheesy tortellini and kale simmered in an Italian based broth. It’s hearty, filling and perfect for those cold winter days.

I cook the soup on low for 6-8 hours or on high for 4 hours. I like to let this soup cook low and slow to allow the flavors to develop.

For the base of the soup I used fire roasted garlic diced tomatoes, chicken broth, diced onions and fresh garlic. For an extra kick I added in some crushed red peppers flakes. I also like using hot Italian sausage instead of sweet for some added heat.

How to make Tortellini Sausage and Kale Soup

Add sausage, garlic, onion, tomatoes, chicken broth, bay leaves, Italian seasoning, garlic powder, onion powder and crushed red pepper flakes to a slow cooker. Cook on low for 6-8 hours or on high for 4 hours. 30 minutes before serving stir in the frozen tortellini and kale. Season with salt and pepper to taste and add in more crushed red pepper flakes, if desired. Serve immediately with parmesan cheese for serving.

What to serve with Slow Cooker Tortellini Sausage and Kale Soup

• Easy Focaccia Bread
• One Hour Dinner Rolls
• Salad
• Grilled Cheese
• Roasted Brussels Sprouts
• Honey Roasted Carrots

Variations

• Pasta: In place of the cheese tortellini you can use orzo, penne or your favorite type of pasta.
• Vegetarian: This recipe can be made vegetarian by omitting the sausage and by using vegetable broth.
• Vegetables: Feel free to sneak extra veggies in this soup. Diced carrots and celery would be awesome in this!
• Meat: Chicken thighs can be used in place of the sausage.

Can you freeze this soup?

This soup does freeze well. If you are planning to freeze the soup I would suggest cooking the tortellini separately and freezing the broth in an airtight container. When you are ready to serve reheat the soup on the stove top and serve with cooked tortellini, noodles or rice!

Can this be made in the instant pot?

Yes! If you are short on time you can make this soup in under 30 minutes in the Instant Pot! Start by selecting the SAUTE option. Add the sausage and onions and cook until golden brown. Next add in the garlic and cook for 1 minutes. Add in the rest of the ingredients (except for the tortellini and kale) and set the Instant Pot to MANUAL. Cover and cook for 8 minutes. Allow the steam to naturally release then add in the tortellini. Select the SAUTE option and add in the tortellini and kale. Cook until the tortellinis are tender and warmed and the kale is wilted, about 5 minutes. Serve immediately and enjoy!

Can this be made on the stovetop?

Yes! Simply heat a bit of olive oil in a large pot and add in the sausage and onions. Cook until golden brown and caramelized. Add in the garlic and cook for a minute or so. Next add in the rest of the ingredients (except for the tortellini and kale). Simmer for 15-20 minutes to allow the flavors to develop. Add the tortellini and kale to the soup and simmer for 4-5 minutes or until cooked through then serve!

Tips

• I like to use refrigerated cheese tortellini however frozen tortellini can be used just make sure to add a couple extra minutes to the cooking time.
• The tortellini tends to soak up some of the liquid when it’s refrigerated. When you reheat the soup make sure to add some more chicken broth.

Here are more soup recipes to enjoy!

• Instant Pot Chicken Noodle Soup
• Slow Cooker Turkey Chili
• Italian Meatball Soup
• Stuffed Pepper Soup
• Slow Cooker Minestrone Soup

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Slow Cooker Tortellini Sausage and Kale Soup

Slow Cooker Tortellini Sausage and Kale Soup. A super easy and delicious meal that takes only 10 minutes of prep time.

Course Soup

Cuisine Italian

Keyword Crock Pot Meals, Easy Soup Recipe, Slow Cooker Tortellini Sausage and Kale Soup, Winter Recipes

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings 6

Calories 384kcal

Ingredients

• 2 links of sausage mild or spicy (still frozen makes it easier to cut)
• 4 cloves garlic minced
• 1 medium onion diced
• 2 14.5 ounce cans, fire roasted garlic diced tomatoes
• 6 cups low sodium chicken broth
• 2 bay leaves
• 2 teaspoons italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1 pound frozen cheese tortellini no need to thaw
• 2 cups kale roughly chopped
• crushed red pepper flakes to taste
• parmesan cheese for serving if desired

Instructions

• Add sausage, garlic, onion, tomatoes, chicken broth, bay leaves, Italian seasoning, garlic powder, onion powder and crushed red pepper flakes to a slow cooker.
• Cook on low for 6-8 hours or on high for 4 hours. 30 minutes before serving stir in the frozen tortellini and kale.
• Season with salt and pepper to taste and add in more crushed red pepper flakes, if desired.
• Serve immediately with parmesan cheese for serving.

Nutrition

Calories: 384kcal | Carbohydrates: 41g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 591mg | Potassium: 426mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2288IU | Vitamin C: 29mg | Calcium: 171mg | Iron: 3mg

Originally published Dec 2, 2016

The post Slow Cooker Tortellini Sausage and Kale Soup appeared first on Chef Savvy.

Crispy Oven Fried Chicken Thighs. Bone in skinless chicken thighs coated in seasoned panko breadcrumbs then baked until super crispy. So much healthier and just as good as the fried version! Ready in less than one hour!

Crispy Oven Fried Chicken

You don’t need a deep fryer to make crispy chicken at home! These Oven Fried Chicken Thighs come out super crispy on the outside and juicy on the inside. You would never know this chicken was made in the oven!  Baking the chicken saves on calories and makes this recipe even healthier. To get the crispy breading I start by coating the chicken in all purpose flour, egg then seasoned panko breadcrumbs. Then I bake in a hot oven until golden brown and crispy. Using bone in chicken thighs helps to keep the chicken juicy and tender. You can substitute drumsticks, breasts or tenders if your prefer. Just shorten the cooking time to 20 minutes or so.

Best of all this recipe can be made in less than an hour! To make this a meal you could bake the chicken on a sheet tray instead of the pan and add veggies or potatoes to make it a one pan sheet meal! Broccoli, cauliflower, zucchini, squash or baby potatoes would all cook up perfectly alongside the fried chicken!

What makes the chicken super crispy

• High heat: I turn the oven up to 400 degrees. This helps the chicken cook fast and helps the breading get golden brown.
• Removing the skin: Using skinless bone in chicken thighs helps ensure the breading will stick onto the chicken and keeps the chicken from being too greasy.
• Panko breadcrumbs: Add the perfect amount of crunch and brown up beautifully!

How long do you cook oven fried chicken

• Bone in chicken thighs: Take about 40-45 minutes in the oven depending on the size or until golden brown and the internal temperature reaches 165.
• Chicken breasts: 20-25 minutes depending on the size or until golden brown and the internal temperature reaches 165.
• Boneless chicken thighs: Take about 30 minutes in the oven or until golden brown and the internal temperature reaches 165.
• Drumsticks: About 30-35 minutes or until golden brown and the internal temperature reaches 165.

How to make Oven Fried Chicken

• Preheat oven: To 400 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
• Season the chicken: Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on the chicken thighs and toss to coat. Set aside.
• Bread the chicken: In a small bowl add the flour and set aside. In another small bowl combine the eggs, milk, dijon and hot sauce, set aside. Add breadcrumbs, salt, pepper, onion powder, garlic powder and paprika to a small bowl and mix to combine. Working in a line start by dipping chicken one at a time in the flour, egg, then panko breadcrumbs.
• Bake: Place on the prepared baking sheet and bake for 40-45 minutes or until fully cooked and golden brown.
• Serve: Immediately with your favorite dipping sauces! I love serving the chicken with Spicy Ketchup, Homemade Ranch Dressing or Honey Mustard for dipping!
• Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: To reheat the baked fried chicken simply place it back in a 350 degree oven on a baking sheet lined with a wire rack until the internal temperature reach 165 degrees.

What to serve with Crispy Oven Fried Chicken

• Baked Parmesan Potato Wedges
• Roasted Brussels Sprouts
• Mashed Potatoes
• Macaroni and Cheese
• Biscuits
• Corn Bread
• Baked Beans
• Pasta Salad

Here are more delicious chicken recipes to try!

• Easy Chicken Katsu
• Easy Chicken Marsala
• Baked Teriyaki Chicken
• Grilled Chicken Caprese
• Honey Lemon Garlic Chicken
• Baked Honey Mustard Chicken Thighs

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Crispy Oven Fried Chicken

Crispy Oven Fried Chicken Thighs coated in seasoned panko breadcrumbs then baked until super crispy.

Course Main Course

Cuisine American

Keyword Baked Fried Chicken, Chicken Thighs, Crispy Oven Fried Chicken, Easy Weeknight Dinner

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 chicken thighs

Calories 356kcal

Ingredients

• 6 chicken thighs bone in and skin off
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all purpose flour
• 2 large eggs
• 2 tablespoons milk
• 2 teaspoons Dijon mustard
• 2 teaspoons hot sauce
• 1 1/2 cup panko bread crumbs
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on the chicken thighs tossing to coat. Set aside.
• In a small bowl add the flour, set aside.
• In another small bowl combine the eggs, milk, dijon and hot sauce, set aside.
• Add breadcrumbs, salt, pepper, onion powder, garlic powder and paprika to a small bowl and mix to combine.
• Working in a line start by dipping chicken one at a time in the flour, egg, then panko breadcrumbs.
• Place on the prepared baking sheet and bake for 40-45 minutes or until fully cooked and golden brown.
• Serve immediately with your favorite dipping sauces!

Nutrition

Calories: 356kcal | Carbohydrates: 17g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 166mg | Sodium: 759mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

Originally published Dec 17, 2018

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