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Panko Chicken Thighs
Panko Chicken Thighs
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Oven-baked crispy panko chicken thighs offer a healthier twist on traditional fried chicken.
Ingredients:
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons water
  • 2 cups panko bread crumbs
  • 2 teaspoons dried rosemary
  • 2 teaspoons adobo seasoning
  • 8 (8 ounce) bone-in, skinless chicken thighs
Instructions:
  • Preheat the oven to 375°F (190°C) and grease a baking sheet.
  • In a medium bowl, stir together flour. In another bowl, beat eggs with water until smooth. In a third bowl, mix panko bread crumbs with adobo seasoning and rosemary. Arrange the bowls in a line with flour on the left, egg wash in the middle, and bread crumbs on the right.
  • Coat each thigh in flour, then dip in egg wash and breadcrumbs, ensuring even coating. Place on baking sheet. Repeat the process with remaining chicken, maintaining a smooth transition between coatings.
  • Bake chicken thighs in the preheated oven for 1 hour until fully cooked and juices run clear. An instant-read thermometer near the bone should register 165°F (74°C). Allow to cool for 10 minutes before serving.

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