Crispy Baked Chicken Thighs With Panko and Parmesan Coating

Crispy Baked Chicken Thighs With Panko and Parmesan Coating

from thespruceeats.com
65 min
1 8 servings

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

Ingredients

  • 8 bone-in chicken thighs (about 3 pounds)
  • 1 3/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 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 shredded Parmesan cheese (or about 1/4 cup grated)
  • 1/4 to 1/2 teaspoon paprika, to taste
  • 2 teaspoons dried parsley flakes

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet.

  3. 3

    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.

  4. 4

    Sprinkle the chicken pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.

  5. 5

    In a small bowl, combine the melted butter with the mustard, maple syrup or honey, and garlic powder.

  6. 6

    In another shallow bowl, combine the panko crumbs with shredded or grated Parmesan cheese, paprika, 1 teaspoon salt, 1 teaspoon pepper, and parsley.

  7. 7

    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.

  8. 8

    Place the coated chicken thighs on the rack over the prepared baking sheet.

  9. 9

    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.