Oven Fried Panko Coated Chicken
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 lbs bone-in skinless chicken thighs or 8 whole chicken thighs
- 2 large eggs
- 1 cup panko whole wheat breadcrumbs (such as Progresso or Kikkoman brands)
- 1 cup all-purpose flour
- 1⁄2 teaspoon pepper
- 1 teaspoon salt
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon water
- 2 tablespoons olive oil
directions
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper or grease it lightly with some oil.
- Prepare your dipping mixes: - In one bowl, combine the flour with the salt, and pepper. - In the second bowl, whisk together the eggs, dijon mustard, and 1 tablespoon of water. - In the third bowl, mix together the panko breadcrumbs, chopped rosemary, paprika, cayenne, and the 2 tablespoons of oil.
- Remove and discard the skin from the chicken thighs, unless your chicken is already skinless. Pat the thighs dry with paper towels.
- Dip the chicken in flour, shake off the excess. Then dip the chicken in the egg mixture, and finally roll the chicken in the panko bread crumbs.
- Place each chicken piece on your baking sheet. Space out the pieces so that they don't touch.
- Bake for 35-45 minutes, until the chicken is golden brown, the juices run clear, and the internal temperature of the meat is 165 F (if using a meat thermometer).
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