Oven Fried Panko Coated Chicken

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Based on a combination of recipes from: Chungah's Damn Delicious blog at http://damndelicious.net/2012/07/19/oven-fried-chicken-with-homemade-coleslaw/ and Dana Velden 's Fake-Fried Chicken at The Kitchn http://www.thekitchn.com/healthy-recipe-fake-fried-chicken-165374

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F.
  2. Line a baking sheet with parchment paper or grease it lightly with some oil.
  3. 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.
  4. Remove and discard the skin from the chicken thighs, unless your chicken is already skinless. Pat the thighs dry with paper towels.
  5. 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.
  6. Place each chicken piece on your baking sheet. Space out the pieces so that they don't touch.
  7. 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).