Oat-Crusted Chicken Thighs

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This recipe is so good and has been in the rotation for a few years now! It definitely tastes more decadent than it is plus it packs the goodness of oats!

PSA: Oats can be used for much more than oatmeal and baking. Use them any way you would a bread crumb. Think of oats as a thicker crumb. It works great here as a coating or breading, but it is also a good swap for meatballs and meatloaves.
The flavors are really easy to change for the chicken so there is room for a lot of variety. And, if you are like me, it makes a good vehicle for ketchup! I hope you try them.


  • 4 boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/3 cup rolled oats
  • 1/8 cayenne (or more if you like spicy)
  • 1 egg


Preheat oven to 375F.

In a shallow dish, combine olive oil and spices. Add oatmeal and mix until oats are evenly coated. Crack 1 egg and scrambled in another dish.

Dip chicken thighs in egg and then coat in the oat mixture, patting oats until there is a thick, even coating. Place on a greased wire rack or baking sheet. Bake for 35-40 minutes until oats are golden brown and chicken is cooked through.

Makes 2 servings.

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