• 330g Bostock Organic Boneless Chicken Thighs
  • 1 tsp Pereg Garlic Powder
  • ½ cup Pereg Classic Bread Crumbs
  • 1 large all-natural egg
  • ¼ cup all-purpose flour
  • Pinch of salt and black pepper
  • 2 tbsp olive oil
  • Dip: Annie’s Smoky Maple BBQ Sauce



  1. Preheat the oven to 176 °C (350 °F).
  2. In a bowl, combine flour and salt. In another bowl, crack and whisk the egg. Scatter the bread crumbs on a plate.
  3. Season each chicken with salt and pepper, dip in the flour, then egg wash, then coat both sides with bread crumbs.
  4. Place chicken in a baking sheet lined with parchment paper.
  5. Drizzle the coated meat with olive oil on both sides.
  6. Bake for 25 to 30 minutes with coated skin side up or until golden brown and the internal temperature reaches 74 °C (165 °F).
  7. Let rest for 5 minutes. Serve with barbecue sauce dip on the side.