Breadcrumb the chicken thighs in advance for a speedy cooking process A satisfyingly crunchy, spicy chicken burger with home-made burger sauce Credit : Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 28 May 2026 2:18pm BST 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.…