Best Oven Fried Chicken Thighs With Panko And Parmesan Recipes

OVEN FRIED CHICKEN

Steps:

• Preheat oven to 400 degrees F. Place a large wire rack over an 18 by 13-inch baking sheet, spray wire rack with non-stick cooking spray.
• Pour Panko into a shallow mixing bowl. Drizzle with olive oil and toss and rub with fingertips to evenly moisten.
• Add paprika, thyme, garlic powder, cayenne pepper and season with salt and pepper to taste then toss.
• In a separate shallow mixing bowl, whisk together egg whites, salt and pepper until slightly frothy.
• Working with one pieces of chicken at a time, dip both sides of chicken in egg white then transfer to Panko mixture and dredge both sides in mixture while pressing crumbs to adhere, sprinkle some crumbs over top as well and press.
• Transfer to prepared wire rack spacing evenly apart.
• Bake in preheated oven until golden brown and cooked through (center of thickest portion should register 165ºF on an instant read thermometer), about 50 minutes. Serve warm.

OVEN-"FRIED" CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
• Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
• Whisk eggs in a second bowl.
• Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
• Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
• Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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.

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).