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Baked Chicken Thighs
Baked Chicken Thighs
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Crispy panko-crusted baked chicken thighs.
Ingredients:
  • 1 cup all-purpose flour
  • 1.3333333730698 teaspoons ground black pepper, divided
  • 1 teaspoon kosher salt, divided
  • 2 eggs, beaten
  • 0.25 cup milk
  • 1 tablespoon Sriracha sauce
  • 1.5 cups unseasoned panko bread crumbs
  • 0.5 teaspoon paprika
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon granulated onion
  • 8 skin-on, bone-in chicken thighs
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and line a rimmed baking sheet with parchment paper.
  • Mix together the flour, 2/3 teaspoon of black pepper, and 1/3 teaspoon of kosher salt in a shallow bowl.
  • In a separate shallow bowl, whisk together beaten eggs, milk, Sriracha sauce, 1/3 tsp black pepper, and 1/3 tsp kosher salt.
  • In a separate shallow bowl, mix together panko bread crumbs, paprika, remaining black pepper and kosher salt, garlic powder, and granulated onion.
  • Prepare your chicken thighs by coating them in a flour mixture, dipping them in an egg mixture, and pressing them into panko breadcrumbs to coat. Make sure to shake off any excess mixture after each step. Arrange the coated chicken thighs, skin-side up, on the baking sheet.
  • Roast in the oven until the chicken is fully cooked and the juices run clear, approximately 45 minutes. Check with an instant-read thermometer for a temperature of 165 degrees F (74 degrees C) near the bone.

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