Ingredients
Scale
- 1½ lb chicken thighs (trimmed)
- 1/4 cup all-purpose flour
- 1/4 cup panko breadcrumbs
- 1 ½ teaspoons salt
- 1 ½ teaspoons paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup butter
Instructions
- Preheat your oven to 425°F. Melt the butter in a 9×13 baking dish for about 5 minutes until hot.
- In a large zip-top bag, combine the flour, panko, and all seasonings. Shake well to mix.
- Add the chicken to the bag, seal it, and shake until all pieces are coated evenly.
- Carefully take the hot pan out of the oven and arrange the coated chicken in a single layer on top of the melted butter.
- Bake the chicken for 15 minutes.
- Flip the chicken and bake for an additional 15–20 minutes, until the internal temperature reaches 175–185°F and the coating is golden and crisp.
- Transfer the chicken to a wire rack to rest for 3–5 minutes and then serve warm.
Notes
Ensure the chicken is completely coated for a flavorful crust.
For extra crunch, use a mix of panko and crushed cornflakes.
Allow the chicken to rest before serving to keep it juicy.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 1g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 115mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.