Baked Chicken Thighs
Description
These baked chicken thighs are breaded in panko
Ingredients
•
1 cup all-purpose flour
•
1 1/3 teaspoons ground black pepper, divided
•
1 teaspoon kosher salt, divided
•
2 eggs, beaten
•
1/4 cup milk
•
1 tablespoon Sriracha sauce
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1 1/2 cups unseasoned panko bread crumbs
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1/2 teaspoon paprika
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1/4 teaspoon garlic powder
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1/4 teaspoon granulated onion
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8 skin-on, bone-in chicken thighs
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2
Combine flour, 2/3 teaspoon black pepper, and 1/3 teaspoon kosher salt in a shallow bowl.
3
Combine beaten eggs, milk, Sriracha sauce, 1/3 teaspoon black pepper, and 1/3 teaspoon kosher salt in a second shallow bowl.
4
Combine panko bread crumbs, paprika, remaining 1/3 teaspoon black pepper, remaining 1/3 teaspoon kosher salt, garlic powder, and granulated onion in a third shallow bowl.
5
Dredge chicken thighs in flour mixture, dip in egg mixture, and press into panko mixture to coat, shaking off excess after each step. Place coated chicken thighs, skin-side up, onto the prepared baking sheet.
6
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).