Panko Baked Chicken Thighs
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Why I Love This Recipe
This gives you the taste and crunch of fried chicken with much less fat and half the calories. The seasonings bring a punch of flavor, and if you keep chicken in the freezer you can pull this meal together without ever going to the grocery store.
Ingredients You'll Need
8 chicken thighs bone-in and skin-on
2 tsp kosher salt divided
1 tsp ground black pepper divided
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp granulated onion
1 cup chickpea/garbanzo flour
2 eggs beaten
1/4 cup milk
1 tbsp hot sauce I use Cholula or Tapatio
1 1/2 cups panko breadcrumbs unseasoned
Directions
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, 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 and reads 165 degrees on a meat thermometer.
Pairs Well With
Garlic Sauteed Spinach