Crispy Panko Chicken Thighs Recipes

CRISPY GARLIC AND PARMESAN PANKO CHICKEN THIGHS

Steps:

• mix eggs, garlic and 1 teaspoon of salt in a large bowl
• place thighs into egg mix and coat each thigh with the mixture
• set chicken aside while you prepare your crumb mix (you can marinade the chicken for up to 48 hours)
• mix panko crumbs with parmesan, parsley and 1 teaspoon of salt and freshly milled black pepper together in a dish with sides
• remove thighs one at a time being careful not to disturb the egg and garlic already clinging to it and place on breadcrumbs
• gently press the crumbs onto thigh then turn thigh over and press crumbs gently till covered
• place thighs on a plate in a single layer until you're ready to bake them
• preheat oven to 180c (350f) on bake, not fan
• place oven shelf on one level above half way
• place oil and butter in baking dish (see notes) and place dish in the oven to heat and allow the butter to melt
• remove baking dish once oil and butter are hot and place chicken pieces into pan in one layer leaving a little room around each
• place dish into oven for 20 minutes then remove dish and turn the chicken pieces over and bake for a further 20 minutes
• remove dish from oven and pour off excess oil and butter then return to the oven for a further 5 minutes for a final crisping
• remove from oven and place chicken pieces onto some handtowel to drain for a minute or so before serving
• serve and enjoy!

OVEN FRIED CHICKEN THIGHS WITH PANKO AND PARMESAN

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.

MAGIC CRISPY CHICKEN

Steps:

• Place a rack in middle of oven; preheat to 450°F. Whisk egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton salt, and several cranks of black pepper in a large bowl until smooth. Pat chicken dry with paper towels. With your knife parallel to the cutting board, slice breast into 1/2"-thick cutlets (if you end up with smaller breasts, you may not need to slice them). Place in bowl and turn with tongs to evenly coat. Set aside.
• Heat oil in a medium skillet over medium. Add a pinch of panko. If tiny bubbles appear instantly, you're good to go. Add remaining panko and cook, stirring, until golden brown, about 5 minutes. Let panko cool in pan about 5 minutes.
• Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby. Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere. Lightly shake off excess and place chicken on rack. Repeat with remaining chicken, spacing evenly apart on rack. Discard any remaining panko.
• Bake chicken until cooked through and breadcrumbs are deep golden brown, 10-15 minutes. Let cool slightly.
• Stir honey, cayenne, and remaining 1/4 cup mayonnaise and 1/4 cup mustard in a small bowl; season with black pepper. Add chives to sauce.
• Serve chicken with sauce alongside for dipping.

CRISPY PANKO CHICKEN CUTLETS

Steps:

• Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
• Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
• Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
• Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

PANKO-CRUSTED ROAST CHICKEN THIGHS WITH MUSTARD AND THYME

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.

PANKO CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Place flour in a medium bowl. Crack both eggs into a similar bowl, add the water, and whisk with a fork until they take on a uniform consistency. Place panko bread crumbs in a third bowl, add adobo seasoning and rosemary, and mix. Set the bowls so the flour is on the left, the egg wash is in the center, and the bread crumbs are on the right.
• Dredge both sides of thighs in flour, shaking off excess. Dip in egg wash, turning over to coat both sides. Let excess drip off. Drop into bread crumbs, rolling to coat evenly. Place on the prepared baking sheet. The chicken should move from bowl to bowl in a line from left to right, with no jumps back left. Repeat with remaining chicken.
• Bake thighs 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). Let cool for 10 minutes before serving.

OVEN-FRIED CHICKEN WITH CRISPY PANKO COATING RECIPE

Steps:

• Serve with your choice of veggies and enjoy.

CRISPY PANKO 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).

CRISPY BAKED CHICKEN THIGHS WITH PANKO AND PARMESAN COATING

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.

CRISPY GRILL PAN CHICKEN THIGHS

Steps:

• Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
• Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
• Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
• Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.

BAKED PANKO CHICKEN THIGHS

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).

PARMESAN-CRUSTED CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
• Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TINK'S CRUNCHY PANKO CHICKEN

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.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.