CRISPY BAKED CHICKEN THIGHS WITH PANKO AND PARMESAN COATING
Steps:
- Gather the ingredients.
- Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet.
- Pat the chicken thighs with paper towels to dry them. Trim any excess fat or skin. The skin adds juiciness and flavor, but feel free to remove it if desired.
- Sprinkle the chicken pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a small bowl, combine the melted butter with the mustard, maple syrup or honey, and garlic powder.
- In another shallow bowl, combine the panko crumbs with shredded or grated Parmesan cheese, paprika, 1 teaspoon salt, 1 teaspoon pepper, and parsley.
- Brush or rub the chicken thighs all over with the butter and mustard mixture and then press all sides in the panko mixture to coat thoroughly.
- Place the coated chicken thighs on the rack over the prepared baking sheet.
- Bake for 40 to 45 minutes or until the chicken reaches 165 F. The juices should run clear when the chicken is pierced with a fork.
Nutrition Facts : Calories 518 kcal, Carbohydrate 14 g, Cholesterol 239 mg, Fiber 1 g, Protein 44 g, SaturatedFat 12 g, Sodium 1059 mg, Sugar 2 g, Fat 33 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CRISPY PANKO CHICKEN THIGHS
My wife and I sort of invented this recipe, we think. Chicken should have great flavor and the panko breadcrumbs and olive oil will give it a great crunch! Our kids love it (which is high praise in this house). Hope you enjoy as well!
Provided by Brad
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
- Combine mayonnaise and paprika in a bowl; mix well.
- Mix panko and garlic powder together in another bowl.
- Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 639.2 calories, Carbohydrate 16.6 g, Cholesterol 91.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 475.8 mg, Sugar 0.8 g
AIR FRYER CHICKEN THIGHS
Crispy and Juicy Air Fryer Chicken Thighs are the perfect thing to make tonight! Perfectly seasoned, these are the most scrumptious chicken thighs EVER!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 23m
Number Of Ingredients 7
Steps:
- Pat the chicken thighs with a paper towel to dry. Add them to a medium sized bowl.
- In a small bowl combine paprika, Italian seasoning, brown sugar, and salt and pepper. Add the olive oil to the bowl of chicken and sprinkle with the seasonings and toss until fully coated.
- Place the chicken thighs skin side down in the basket of the air fryer. Cook at 380 degrees for 10 minutes. Flip after 10 minutes and continue to cook for 7-8 more minutes until no longer pink and the internal temperature is 165 degrees.
Nutrition Facts : Calories 387 kcal, Carbohydrate 2 g, Protein 24 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 403 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TINK'S CRUNCHY PANKO CHICKEN
Inspired by the RSC #15 contest and it's secret ingredients, this chicken came out fabulous & my family has requested it nightly since I made it. Unfortunately, they didn't like the sauce I created to go with it so the recipe never made it to the contest entry stage. We like to eat this chicken with some cooked pasta and spaghetti sauce. They say it tastes like KFC, and while I don't agree, it does have a similar texture and a great flavor. Thanks to the first two reviewers' comments that garlic powder would be a nice addition, I've added it to the recipe as well. :)
Provided by Tinkerbell
Categories Chicken Thigh & Leg
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Line a 9x13 baking dish with aluminum foil and spray foil with non-stick cooking spray. Set aside.
- Trim fat from thighs, if needed, rinse and pat dry. Set aside.
- In pie plate or similar sized dish, combine Panko crumbs, flour, garlic powder, crushed red pepper, salt and pepper.
- In second pie plate or dish, combine mayo and smoked paprika.
- Coat each chicken thigh with a light to medium coat of the mayo mixture and then roll in Panko mixture.
- Arrange in the prepared baking dish with a little space between each piece of chicken, if possible.
- Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.
Nutrition Facts : Calories 297.9, Fat 12.9, SaturatedFat 2.6, Cholesterol 131, Sodium 516.2, Carbohydrate 12.5, Fiber 0.6, Sugar 1.8, Protein 31.4
INSTANT POT CRISPY CHICKEN RECIPE
The best and fastest way to make crispy chicken - cooked in the pressure cooker and crisped to perfection with either the crisper lid, air fryer, or in the oven!
Provided by makeyourmeals
Number Of Ingredients 9
Steps:
- Season your chicken thighs with salt and pepper to taste, set aside.
- Pour 1 cup of chicken stock or water in the Instant Pot. Add a steamer basket on top of the water and place chicken thighs in the basket.
- Close lid and pressure cook at High Pressure for 7-12 minutes, depending on the thickness of your chicken thighs.
- While the thighs are cooking, heat a skillet over medium heat. Add the butter and olive oil, panko breadcrumbs, and salt to taste to the skillet. Toast the breadcrumbs until the become golden brown. Place in a shallow container and set aside.
- Once the pressure cooking time expires allow the pot to Natural Pressure release for 10 minutes. Release any remaining pressure.
- Check with a digital thermometer that the chicken has cooked to 165°F at the thickest part and away from the bone. Remove the cooked chicken thighs to baking sheet and pat dry.
- Lightly season with salt and ground black pepper. Place the flour in a shallow dish. Then place the eggs in another shallow dish. Dip the chicken in the flour, then dip them into the eggs, and finally coat them with the breadcrumbs.
- Place the chicken on a wire rack and crisp the coating using the crisper lid, air fryer or oven at 400°F for 5-10 minutes.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
BAKED CHICKEN THIGHS
The best Baked Chicken Thighs! They bake up juicy and tender with the most delicious seasonings and crispy skin. This easy chicken recipe is a favorite, loved by adults and kids alike.
Provided by Kristine Rosenblatt
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Set out a 13x9-inch or similar baking dish or line a rimmed baking sheet with foil or parchment paper.
- In a small bowl, whisk together the seasonings until well combined.
- Pat the chicken thighs dry with paper towels and place them in the baking dish.
- Rub both sides of the chicken with olive oil. Sprinkle the seasoning mixture over the chicken, rubbing it on both sides of the chicken thighs. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken. Arrange the chicken thighs skin side up on the pan.
- Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165° F. This will take about 30-40 minutes, depending on the size of your chicken thighs.
- If desired, you can broil the chicken for a few minutes to get the skin extra crispy. Be sure to use a broiler-safe baking dish/pan and do not put parchment paper under the broiler.
Nutrition Facts : Calories 355 kcal, Carbohydrate 2 g, Protein 24 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 403 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
OVEN-FRIED CHICKEN WITH CRISPY PANKO COATING RECIPE
Steps:
- Serve with your choice of veggies and enjoy.
Nutrition Facts : Calories 534 kcal, Carbohydrate 23 g, Cholesterol 116 mg, Fiber 1 g, Protein 41 g, SaturatedFat 5 g, Sodium 687 mg, Sugar 4 g, Fat 30 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CRISPY GARLIC AND PARMESAN PANKO CHICKEN THIGHS
These Crispy Garlic and Parmesan Panko Chicken Thighs are an absolute winner! Eaten hot or cold the panko breadcrumb is gloriously golden and crunchy and the thigh meat is garlicky and moist. What's not to like. Recipe is adapted from Delia Smith.
Provided by Recipe Winners
Categories Meat and Chicken
Time 1h
Number Of Ingredients 10
Steps:
- mix eggs, garlic and 1 teaspoon of salt in a large bowl
- place thighs into egg mix and coat each thigh with the mixture
- set chicken aside while you prepare your crumb mix (you can marinade the chicken for up to 48 hours)
- mix panko crumbs with parmesan, parsley and 1 teaspoon of salt and freshly milled black pepper together in a dish with sides
- remove thighs one at a time being careful not to disturb the egg and garlic already clinging to it and place on breadcrumbs
- gently press the crumbs onto thigh then turn thigh over and press crumbs gently till covered
- place thighs on a plate in a single layer until you're ready to bake them
- preheat oven to 180c (350f) on bake, not fan
- place oven shelf on one level above half way
- place oil and butter in baking dish (see notes) and place dish in the oven to heat and allow the butter to melt
- remove baking dish once oil and butter are hot and place chicken pieces into pan in one layer leaving a little room around each
- place dish into oven for 20 minutes then remove dish and turn the chicken pieces over and bake for a further 20 minutes
- remove dish from oven and pour off excess oil and butter then return to the oven for a further 5 minutes for a final crisping
- remove from oven and place chicken pieces onto some handtowel to drain for a minute or so before serving
- serve and enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 213 milligrams cholesterol, Fat 37 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1291 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
More about "crispy panko chicken thighs recipes"
PANKO-CRUSTED ROAST CHICKEN THIGHS WITH MUSTARD AND THYME ...
From bonappetit.com
4.7/5 (38)Estimated Reading Time 5 minsServings 4
- Place a rack in highest position in oven; preheat to 450°. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
- Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25–30 minutes.
- Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.
CRISPY OVEN FRIED PANKO CHICKEN THIGHS · I AM A FOOD BLOG
From iamafoodblog.com
Servings 4Total Time 1 hr
PANKO CHICKEN THIGHS - BEST RECIPES AROUND THE WORLD
From recipes.exchangereviwes.com
Estimated Reading Time 50 secs
BAREFOOT CONTESSA | CRISPY MUSTARD CHICKEN & FRISéE | RECIPES
From barefootcontessa.com
10 BEST BAKED CHICKEN THIGHS WITH PANKO CRUMBS RECIPES ...
From yummly.com
PAPRIKA PANKO CRUSTED CHICKEN THIGHS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 38Estimated Reading Time 3 mins
- Preheat the oven to 375 degrees. Line a baking sheet with tin foil then place two (oven safe) cooling racks on the baking sheet. This will help the chicken "air bake" which means the thighs cook evenly and will allow the chicken to be crispy on all sides.
- Pour the buttermilk into a dish. In another dish, combine the panko, paprika, garlic powder, onion powder, sea salt, and freshly cracked pepper, to taste; mix until well combined. Dip the chicken into the buttermilk then dip into the panko crumb mixture until evenly coated. Place the coated chicken onto the baking rack lined baking sheet; repeat with the remaining chicken thighs. Season the top of the crusted chicken thighs with a little more sea salt and freshly cracked pepper, to taste, then spray with cooking spray.
- Place into the oven and bake for 25-30 minutes or until 170 degrees and the juices run clear. Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy.
PANKO FRIED CHICKEN RECIPE - TODD PORTER AND DIANE CU ...
From foodandwine.com
3/5 (2)Total Time 45 minsServings 4
- Coat the chicken in egg and dredge in panko, shaking off any excess. Set coated pieces aside and repeat with the remaining chicken.
RECIPE: CRISPY FRIED CHICKEN THIGHS | KETO-MOJO
From keto-mojo.com
5/5 (1)Servings 4Cuisine American, Southern, Gluten-FreeCategory Main Course, Dinner, Kid-Friendly
- In a medium bowl, toss the chicken thighs with the three-quarters of the salt and all of the pepper. Let sit for 30 minutes at room temperature.
- In a separate mixing bowl, combine the panko, Parmesan, Old Bay, and oregano with the remaining salt and a few grinds of pepper.
- Heat 1-1/2 inches oil to a heavy 10-inch skillet over medium-high until it reaches 365ºF. (If you don’t have a thermometer, the oil is ready when a bit of the breading dropped into it bubbles and sizzles steadily)
AIR FRYER FRIED CHICKEN THIGHS - CRISPY AND FAST ...
From kitchendivas.com
Cuisine AmericanCategory Appetizer, Main Course, SnackServings 6Total Time 45 mins
- Place the egg and buttermilk in a bowl and gently whisk. Put the flour in separate bowl as well to complete your breading station.
EASY CRISPY OVEN FRIED CHICKEN - CHEF SAVVY - MAIN DISH
From chefsavvy.com
5/5 (3)Total Time 1 hrCategory Main CourseCalories 356 per serving
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
THE ULTIMATE CRISPY CHICKEN KATSU (WITH HOMEMADE SAUCE ...
From sudachirecipes.com
Cuisine JapaneseCategory MeatServings 3-4Total Time 16 mins
28 BONE-IN CHICKEN THIGH RECIPES | ALLRECIPES
From vovabook.com
CHICKEN PANKO RECIPES
From tfrecipes.com
CRISPY PANKO CHICKEN THIGHS - CHICKEN THIGH RECIPES
From worldrecipes.org
CRISPY PANKO CHICKEN THIGHS RECIPE - ALL RECIPES
From recipesfresher.com
CRISPY PANKO CHICKEN THIGHS | RECIPE | PANKO CHICKEN ...
From pinterest.com
PANKO BREAD CRUMBS CHICKEN RECIPES
From tfrecipes.com
THE BEST CRISPY CHICKEN PARMESAN RECIPE - BRIEFLYBUZZ
From brieflybuzz.com
RECIPE CRISPY PANKO CHICKEN THIGHS - ALL RECIPES FOR COOKING
From recipes4food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love