Step 1

Preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with tin foil or parchment paper (this will make cleanup a lot easier).

Step 2

In a shallow dish or bowl, combine the chickpea or garbanzo flour, 1 tsp. kosher salt and 1/2 tsp. pepper.

Step 3

In another shallow dish or bowl, combine the eggs, almond milk, hot sauce, 1/2 tsp. kosher salt and 1/4 tsp. pepper.

Step 4

Finally, in a third shallow dish or bowl, combine the panko breadcrumbs with 1/2 tsp. kosher salt, 1/2 tsp. paprika, 1/4 tsp. black pepper, 1/4 tsp. garlic powder, and 1/4 tsp. granulated onion and stir to combine.

Step 5

One thigh at a time, dredge into the seasoned chickpea flour mixture, shaking off any excess, followed by the egg mixture, and finally in the panko mixture.

Step 6

Once fully coated in the panko mixture, place onto the baking tray, skin-side-up, and repeat with the rest of the thighs.

Step 7

Place into the oven and bake until the thighs are golden brown and the chicken is completely cooked through, about 45 minutes.