Crispy Baked Panko Chicken Thighs
This recipe for Crispy Baked Panko Chicken Thighs is an irresistible family favorite that combines juicy chicken thighs with a crunchy, seasoned panko crust. Inspired by a cooking contest and a desire to create something uniquely delicious, this dish bursts with flavor thanks to the addition of garlic powder and a hint of smoked paprika. Perfectly baked to golden perfection, this chicken is not only easy to prepare but also versatile enough to serve with your favorite sides, such as pasta or a fresh garden salad. Ideal for weeknight dinners, this dish promises to satisfy even the pickiest eaters. With every bite, you'll experience a delightful crunch as you uncover the tender chicken beneath—surely a dish that will have your family asking for seconds!
4
Servings
205
Calories
9
Ingredients
Ingredients
boneless skinless chicken thighs
1 lb (Trim fat, rinse, and pat dry.)
panko breadcrumbs
3/4 cup (Found in the baking aisle of the grocery.)
all-purpose flour
1 tablespoon (None.)
garlic powder
1/2 teaspoon (None.)
crushed red pepper flakes
1/2 teaspoon (None.)
sea salt
1/4 teaspoon (Or to taste; table salt can be substituted.)
black pepper
1/8 teaspoon (Or to taste.)
mayonnaise
1/4-1/2 cup (None.)
smoked paprika
1/2 teaspoon (None.)
Instructions
1
Preheat the oven to 375°F (190°C).
2
Line a 9x13-inch baking dish with aluminum foil and spray the foil with non-stick cooking spray. Set aside.
3
Prepare the chicken by trimming excess fat, rinsing the thighs, and patting them dry with paper towels.
4
In a shallow dish, mix together panko breadcrumbs, flour, garlic powder, crushed red pepper flakes, sea salt, and black pepper.
5
In another shallow dish, combine mayonnaise and smoked paprika until well mixed.
6
Coat each chicken thigh with a moderate layer of the mayonnaise mixture, ensuring an even covering.
7
Roll each coated thigh in the panko mixture until fully coated.
8
Place the panko-coated chicken thighs evenly spaced in the prepared baking dish.
9
Bake uncovered for 30-40 minutes, or until the chicken is cooked through, no longer pink in the center, and the juices run clear. An internal temperature of 165°F (74°C) is recommended for safety.
10
Let rest for a few minutes before serving to allow juices to redistribute.
Nutrition Information
14g
Fat
11g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for this recipe?
The oven should be preheated to 375°F (190°C).
How many servings does this recipe make?
This recipe makes 4 servings.
What type of chicken is used in this dish?
The recipe calls for 1 lb of boneless skinless chicken thighs.
How long should the chicken be baked?
Bake the chicken uncovered for 30-40 minutes.
What is the safe internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F (74°C).
What ingredients are used for the dry coating?
The dry coating consists of panko breadcrumbs, all-purpose flour, garlic powder, crushed red pepper flakes, sea salt, and black pepper.
What is used to make the panko stick to the chicken?
A mixture of mayonnaise and smoked paprika is used as a binder for the coating.
How should the baking dish be prepared?
Line a 9x13-inch baking dish with aluminum foil and spray it with non-stick cooking spray.
Do I need to trim the chicken?
Yes, the instructions recommend trimming excess fat and patting the thighs dry before coating.
Is this recipe spicy?
It includes a hint of heat from 1/2 teaspoon of crushed red pepper flakes.
What are the nutritional values per serving?
Each serving contains 205 calories, 14g of fat, 11g of carbohydrates, and 11g of protein.
Can I substitute the sea salt?
Yes, table salt can be substituted for sea salt.
What kind of paprika is used?
The recipe specifically calls for smoked paprika.
What type of breadcrumbs provides the crunch?
Panko breadcrumbs are used for the signature crispy texture.
Should the chicken be covered during baking?
No, the chicken should be baked uncovered to ensure the crust gets crispy.
Why should the chicken rest after baking?
Resting for a few minutes allows the juices to redistribute, keeping the meat tender.
How much mayonnaise is needed?
The recipe suggests using between 1/4 to 1/2 cup of mayonnaise.
How many ingredients are in this recipe?
There are 9 ingredients in total.
What are good side dishes for this chicken?
This dish pairs well with pasta or a fresh garden salad.
How do I know the chicken is finished cooking?
The chicken is done when it is no longer pink in the center and the juices run clear.
What size is the baking dish?
A 9x13-inch baking dish is recommended.
Is there any garlic in this recipe?
Yes, 1/2 teaspoon of garlic powder is included in the seasoning.
How much panko is required?
The recipe calls for 3/4 cup of panko breadcrumbs.
What flour should I use?
Use 1 tablespoon of all-purpose flour.
What is the texture of the chicken?
The chicken is juicy and tender on the inside with a crunchy seasoned crust on the outside.
Is this a family-friendly meal?
Yes, it is described as an irresistible family favorite ideal for weeknight dinners.
Does the recipe use black pepper?
Yes, 1/8 teaspoon of black pepper is used.
How is the mayonnaise mixture applied?
Each chicken thigh is coated with a moderate layer to ensure even covering before rolling in panko.
How much smoked paprika is added?
1/2 teaspoon of smoked paprika is mixed with the mayonnaise.
Is the chicken supposed to be dry before coating?
Yes, you should pat the chicken thighs dry with paper towels after rinsing.