Breadcrumbed thighs are less hassle than battered, and you can prepare them in advance – just bring them out of the fridge before you want to cook them, otherwise they’ll take longer. Each coating layer needs to be seasoned – the flour, eggs and breadcrumbs. If the thighs are big you may need to halve them before putting them into the buns. Offer ketchup, corn salsa, mustard – whatever extras you want – on the side. It’s best to put someone else on bun duty, so you can focus on cooking the chicken while they’re doing the toasting. Requires minimum 2 hours marinating time. Source link