Baked Panko Chicken Thighs Recipes

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CRISPY PANKO CHICKEN THIGHS



Crispy Panko Chicken Thighs image

My wife and I sort of invented this recipe, we think. Chicken should have great flavor and the panko breadcrumbs and olive oil will give it a great crunch! Our kids love it (which is high praise in this house). Hope you enjoy as well!

Provided by Brad

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

cooking spray
1 cup mayonnaise
1 teaspoon paprika
¾ cup panko bread crumbs, or as needed
1 teaspoon garlic powder
4 bone-in chicken thighs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
  • Combine mayonnaise and paprika in a bowl; mix well.
  • Mix panko and garlic powder together in another bowl.
  • Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 639.2 calories, Carbohydrate 16.6 g, Cholesterol 91.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 475.8 mg, Sugar 0.8 g

CRISPY BAKED CHICKEN THIGHS WITH PANKO AND PARMESAN COATING



Crispy Baked Chicken Thighs With Panko and Parmesan Coating image

These Panko and Parmesan-coated oven fried chicken thighs are light and affordable and flavored with a mixture of honey, garlic powder, and mustard.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h5m

Yield 8

Number Of Ingredients 11

8 chicken thighs (about 3 pounds, bone-in)
3/4 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
5 tablespoons butter (melted)
3 tablespoons mustard (spicy or grainy)
2 teaspoons maple syrup (or honey)
1/4 teaspoon garlic powder
1 1/4 cups panko breadcrumbs
1/3 cup Parmesan cheese (shredded, or about 1/4 cup grated)
1/4 to 1/2 teaspoon paprika (to taste)
2 teaspoons parsley flakes (dried)

Steps:

  • Gather the ingredients.
  • Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet.
  • Pat the chicken thighs with paper towels to dry them. Trim any excess fat or skin. The skin adds juiciness and flavor, but feel free to remove it if desired.
  • Sprinkle the chicken pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a small bowl, combine the melted butter with the mustard, maple syrup or honey, and garlic powder.
  • In another shallow bowl, combine the panko crumbs with shredded or grated Parmesan cheese, paprika, 1 teaspoon salt, 1 teaspoon pepper, and parsley.
  • Brush or rub the chicken thighs all over with the butter and mustard mixture and then press all sides in the panko mixture to coat thoroughly.
  • Place the coated chicken thighs on the rack over the prepared baking sheet.
  • Bake for 40 to 45 minutes or until the chicken reaches 165 F. The juices should run clear when the chicken is pierced with a fork.

Nutrition Facts : Calories 518 kcal, Carbohydrate 14 g, Cholesterol 239 mg, Fiber 1 g, Protein 44 g, SaturatedFat 12 g, Sodium 1059 mg, Sugar 2 g, Fat 33 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

PANKO-CRUSTED ROAST CHICKEN THIGHS WITH MUSTARD AND THYME



Panko-Crusted Roast Chicken Thighs with Mustard and Thyme image

Who isn't looking for a quick-to-make, easy-to-love dinner for busy weeknights? This roast chicken recipe will become one of your MVPs.

Provided by Jenny Rosenstrach

Categories     Bon Appétit     Dinner     Chicken     Roast     Carrot     Thyme     Mustard     Breadcrumbs     Quick & Easy

Yield 4 servings

Number Of Ingredients 8

3/4 cup panko (Japanese breadcrumbs)
4 tablespoons unsalted butter, room temperature
1/4 cup Dijon mustard
2 tablespoons thyme leaves, plus 3 sprigs
8 skin-on, bone-in chicken thighs, patted dry
Kosher salt, freshly ground pepper
1 pound medium carrots, scrubbed, cut into 3" pieces, halved lengthwise if thick
2 tablespoons extra-virgin olive oil

Steps:

  • Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
  • Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25-30 minutes.
  • Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.

OVEN FRIED CHICKEN THIGHS WITH PANKO AND PARMESAN



Oven Fried Chicken Thighs With Panko and Parmesan image

Make and share this Oven Fried Chicken Thighs With Panko and Parmesan recipe from Food.com.

Provided by Pinay0618

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

8 chicken thighs
5 tablespoons melted butter
3 tablespoons grainy mustard or 3 tablespoons a spicy mustard
2 teaspoons maple syrup or 2 teaspoons honey
1/4 teaspoon garlic powder
1 1/4 cups panko breadcrumbs
1/3 cup shredded parmesan cheese
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried parsley flakes

Steps:

  • Heat oven to 400°. Line a large baking pan with foil and lightly grease or spray with nonstick cooking spray.
  • Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
  • Combine the melted butter with mustard, honey or syrup, and garlic powder in a shallow bowl. In another shallow bowl, combine the panko crumbs with shredded Parmesan, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.
  • Brush or rub the chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly. Place on prepared baking sheet. Bake for 40 to 50 minutes, or until juices run clear when chicken is pierced with a fork.

BAKED PANKO CHICKEN THIGHS



Baked Panko Chicken Thighs image

It's fried chicken thighs without all the work.

Provided by tonye

Time 55m

Yield 8

Number Of Ingredients 12

nonstick cooking spray
8 (4 ounce) chicken thighs
salt and ground black pepper to taste
5 tablespoons unsalted butter, melted
3 tablespoons coarse-grain mustard
2 teaspoons maple syrup
¼ teaspoon garlic powder
1 ¼ cups panko bread crumbs
⅓ cup shredded Parmesan cheese
2 teaspoons dried parsley flakes
¾ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
  • Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
  • Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
  • Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
  • Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 285.6 calories, Carbohydrate 14.2 g, Cholesterol 91.8 mg, Fat 16.7 g, Fiber 0.1 g, Protein 22.3 g, SaturatedFat 7.5 g, Sodium 490.5 mg, Sugar 1 g

TINK'S CRUNCHY PANKO CHICKEN



Tink's Crunchy Panko Chicken image

Inspired by the RSC #15 contest and it's secret ingredients, this chicken came out fabulous & my family has requested it nightly since I made it. Unfortunately, they didn't like the sauce I created to go with it so the recipe never made it to the contest entry stage. We like to eat this chicken with some cooked pasta and spaghetti sauce. They say it tastes like KFC, and while I don't agree, it does have a similar texture and a great flavor. Thanks to the first two reviewers' comments that garlic powder would be a nice addition, I've added it to the recipe as well. :)

Provided by Tinkerbell

Categories     Chicken Thigh & Leg

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken thighs
3/4 cup panko breadcrumbs (Japanese breadcrumbs found in the baking aisle of the grocery.)
1 tablespoon flour
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt (or to taste, table salt can be substituted)
1/8 teaspoon black pepper (or to taste)
1/4-1/2 cup mayonnaise
1/2 teaspoon smoked paprika

Steps:

  • Preheat oven to 375°F.
  • Line a 9x13 baking dish with aluminum foil and spray foil with non-stick cooking spray. Set aside.
  • Trim fat from thighs, if needed, rinse and pat dry. Set aside.
  • In pie plate or similar sized dish, combine Panko crumbs, flour, garlic powder, crushed red pepper, salt and pepper.
  • In second pie plate or dish, combine mayo and smoked paprika.
  • Coat each chicken thigh with a light to medium coat of the mayo mixture and then roll in Panko mixture.
  • Arrange in the prepared baking dish with a little space between each piece of chicken, if possible.
  • Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.

Nutrition Facts : Calories 297.9, Fat 12.9, SaturatedFat 2.6, Cholesterol 131, Sodium 516.2, Carbohydrate 12.5, Fiber 0.6, Sugar 1.8, Protein 31.4

PANKO BAKED CHICKEN THIGHS ( CONVECTION TOASTER OVEN)



Panko Baked Chicken Thighs ( Convection Toaster Oven) image

This simple recipe is my invention. I am a lover of chicken and I especially enjoy baked chicken. I love the dark meat and it is so tasty when it's coated because that seals in the juices keeping the meat tender and delicious.

Provided by Jo Zimny @EmilyJo

Categories     Chicken

Number Of Ingredients 5

2 1/2 pound(s) chicken thighs (skinless and boneless and fat removed)
1 package(s) panko bread crumbs
1/4 cup(s) egg whites
- fresh cracked black pepper
- sea salt

Steps:

  • Heat your toaster oven to 375'F. Put the oven on the convection setting.
  • Line your toaster oven baking tray with heavy aluminum foil. Spray the aluminum foil with baking oil
  • Clean the chicken thighs by removing all the excess fat. Wash and pat dry.
  • Put the egg white in a shallow bowl. Put the panko bread crumbs in a shallow bowl.
  • Dip the thighs in the egg white. Roll in the Panko. Make sure you cover all the meat.
  • Place in the prepared baking tray and sprinkle with fresh cracked black pepper and sea salt. Spray the tops of the chicken with more cooking spray. Bake for 30 minutes.
  • Remove from oven and let the meat sit for 10 minutes then serve.
  • Enjoy!

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