breaded chicken thighs

These Panko Baked Chicken Thighs are very crunchy and flavorful. They make a great weeknight dinner or are perfect for the weekend.

Panko Baked Chicken Thighs

chicken thighs (bone-in and skin-on)

tsp kosher salt (divided)

tsp black pepper (divided)

paprika

garlic powder

onion

chickpea/garbanzo flour

eggs (beaten)

almond milk

tbsp hot sauce (I use Cholula or Tapatio)

panko breadcrumbs (unseasoned)

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).

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

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

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.

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.

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

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

https://content.jwplatform.com/videos/l0cp7B8j.mp4

A Sweet Pea Chef - PANKO BAKED CHICKEN THIGHS

Oven Fried Chicken Thighs taste just like fried chicken without the oil and hassle! This breaded chicken thighs recipe yields juicy, ultra crisp, and flavorful chicken thighs every time.

Crispy Baked Chicken Thighs Recipe (Baked and Breaded)

all-purpose flour

salt (divided)

black pepper

eggs

water

bread crumbs

onion powder

2-2 ½ pounds boneless, skinless chicken thighs

olive oil

Preheat

Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.

Combine

Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine the flour, ½ teaspoon salt, and pepper. In the second bowl, beat the eggs and water together. In the third bowl, combine the bread crumbs, remaining salt, paprika, garlic powder, and onion powder.

Dredge

Dredge each chicken thigh in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs.

Drizzle

Place the chicken thighs onto the prepared pan. Drizzle olive oil on top of the thighs.

Bake

Bake for 20-25 minutes until the chicken is crispy and golden brown on the outside and the internal temperature of the chicken reaches 165°F. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647886705/czsocurqxp2hgywbcpdp.mp4

Crispy Baked Chicken Thighs taste just like fried chicken without the oil and hassle! This breaded chicken thighs recipe yields juicy, ultra crisp, and flavorful chicken thighs every time.

Crispy Chicken Thighs

Dry coating, pale crumbs, and overcooked chicken can ruin breaded chicken thighs before dinner even reaches the table. I’m Lila, and my first rushed batch taught me that flour, egg, and panko only work when each layer is pressed on with care. After testing the breading station, oil drizzle, oven heat, and doneness timing, I discovered that baked breaded chicken thighs can turn crisp outside and juicy inside without frying. This recipe feels like the kind of practical dinner I come back to when I want crispy breaded chicken thighs with dependable texture.

Crispy Baked Chicken Thighs Recipe with Golden Panko Coating

salt

flour

eggs,

tbsp water, whisked with the eggs

Panko bread crumbs, the key crumb

garlic

2-2½ lbs boneless, skinless chicken thighs,

tbsp olive oil,

Preheat the oven to 400°F. Line a baking sheet with parchment paper so the coating releases cleanly, then set it aside while you prepare the breading station.

Set out 3 separate bowls. In the first bowl, combine the flour, ½ teaspoon salt, and black pepper. In the second bowl, beat the eggs with the water until smooth. In the third bowl, combine the Panko bread crumbs, remaining salt, paprika, garlic powder, and onion powder, making sure the seasoning is evenly distributed.

Pat the chicken thighs dry if they feel wet. Dredge each thigh in the flour mixture until fully coated, shake off excess flour, dip into the egg mixture, then press into the seasoned bread crumbs so the panko adheres to all sides.

Place the breaded chicken thighs on the prepared baking sheet with a little space between each piece. Drizzle the olive oil evenly over the tops so the coating can crisp instead of drying out.

Bake for 20-25 minutes, or until the outside is crisp and golden brown and the thickest part of each chicken thigh reaches 165°F. Let the chicken rest for a few minutes before serving so the juices settle and the coating stays crisp.

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Crispy Baked Chicken Thighs Recipe ...

Top 3 breaded chicken thighs recipes from across the web

The most viewed breaded chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Panko Baked Chicken Thighs

Crispy Baked Chicken Thighs Recipe ...

Crispy Baked Chicken Thighs Recipe ...

The most viewed breaded chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine