These panko-crusted baked chicken thighs are a flavorful and easy dish that brings a satisfying crunch to your dinner table. Coated in a crispy panko breadcrumb mixture and baked to perfection, these chicken thighs are juicy on the inside and wonderfully crispy on the outside. Perfect for a weeknight meal or a special occasion, panko-crusted baked chicken thighs are sure to become a family favorite!
Ingredients:
* 4 bone-in, skin-on chicken thighs
* 1 cup all-purpose flour
* 2 large eggs, beaten
* 1 cup panko breadcrumbs
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon paprika
* Salt and pepper, to taste
* 2 tablespoons olive oil
* Optional: fresh parsley for garnish
Instructions:
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.
3. Pat the chicken thighs dry with paper towels and season them with salt and pepper.
4. Dredge each chicken thigh first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the panko mixture, pressing gently to ensure the breadcrumbs adhere well.
5. Place the coated chicken thighs on the prepared baking sheet skin-side up. Drizzle with olive oil to help them crisp up in the oven.
6. Bake in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the panko coating is golden brown and crispy.
7. Remove from the oven and let the chicken rest for a few minutes. Garnish with fresh parsley if desired.
8. Serve the panko-crusted baked chicken thighs warm and enjoy this delicious, crispy dish that brings a delightful crunch to your dinner!
Aprile's Kitchen 