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Crunchy Chicken Thighs

Crunchy Chicken Thighs That'll Make Dinner Exciting

A quick and easy recipe for Crunchy Chicken Thighs that delivers crispy, golden perfection in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 thighs
Course: Chicken
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Bone-in, skin-on for best moisture and flavor
For the Coating
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour if needed
  • 1 teaspoon Salt Can reduce for low-sodium diets
  • 1 teaspoon Black Pepper Adjust according to taste preferences
  • 1 teaspoon Garlic Powder Fresh garlic can alter texture
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika Use sweet or smoked for variations
For the Egg Wash
  • 2 large Eggs Consider substitutes for dietary requirements
  • 1/4 cup Milk Can swap for non-dairy alternatives
For the Crunch
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can yield different texture
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used for dairy-free
For Cooking
  • 2 tablespoons Olive Oil Can be replaced with other oils or cooking spray

Equipment

  • Oven
  • Skillet
  • Bowls
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C), ensuring even cooking.
  2. Pat the chicken thighs dry with paper towels.
  3. Combine all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika in a shallow dish.
  4. In another bowl, whisk together eggs and milk until well blended.
  5. Combine panko breadcrumbs and Parmesan cheese in a third dish.
  6. Dredge chicken thighs in the seasoned flour, shaking off excess.
  7. Dip the seasoned chicken thighs into the egg wash, allowing excess to drip back.
  8. Coat each thigh with the panko mixture, pressing gently to ensure the crumbs stick.
  9. Heat olive oil in an oven-safe skillet over medium heat until shimmering.
  10. Add the thighs skin-side down to the hot skillet and cook for 3–4 minutes until golden brown.
  11. Flip the thighs and cook for another 3–4 minutes until golden.
  12. Transfer the skillet to the preheated oven and bake for 20–25 minutes.
  13. Allow the chicken to rest for a few minutes before serving.

Nutrition

Serving: 1thighCalories: 300kcalCarbohydrates: 18gProtein: 26gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

For leftovers, store uncovered in the fridge to maintain crispiness. Reheat in the oven for best results.

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