Description
These Panko Baked Chicken Thighs are very crunchy and flavorful. They make a great weeknight dinner or are perfect for the weekend.
Ingredients
- FOR THE CHICKEN:
- 1-½ teaspoon Kosher Salt, Divided
- 1 teaspoon Ground Black Pepper, Divided
- 1 cup All-purpose Flour
- 2 whole Eggs, Beaten
- ¼ cups Milk
- 1 Tablespoon Hot Sauce (I Use Cholula Or Tapatio)
- 1-½ cup Panko Breadcrumbs, Unseasoned
- 1 Tablespoon Homemade Seasoning Salt (Recipe Included)
- 6 whole Chicken Thighs, Bone-in And Skin On
- FOR THE SEASONING SALT:
- 1 Tablespoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Paprika
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Granulated Onion
- ¼ teaspoons Granulated Sugar
Preparation
In a small bowl, combine ingredients for seasoning salt. Set aside.
Preheat oven to 375ºF. Line a baking tray with tin foil or parchment paper (this will make cleanup easier).
In a shallow dish or bowl, combine flour, 1 teaspoon salt and 1/2 teaspoon pepper. In another shallow dish or bowl, combine beaten eggs, milk, hot sauce, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In a third shallow dish or bowl, combine panko and 1 tablespoon homemade seasoning salt; mix well.
Assemble the three dishes/bowls in an assembly line. One thigh at a time, dredge into the seasoned flour mixture, shaking off excess, followed by the egg mixture, and finally 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 the tray into the oven and bake until the thighs are golden brown and the chicken is completely cooked through, about 45 minutes.
