Crispy Panko Chicken Thighs Recipes

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CRISPY BAKED CHICKEN THIGHS WITH PANKO AND PARMESAN COATING



Crispy Baked Chicken Thighs With Panko and Parmesan Coating image

These Panko and Parmesan-coated oven fried chicken thighs are light and affordable and flavored with a mixture of honey, garlic powder, and mustard.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h5m

Yield 8

Number Of Ingredients 11

8 chicken thighs (about 3 pounds, bone-in)
3/4 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
5 tablespoons butter (melted)
3 tablespoons mustard (spicy or grainy)
2 teaspoons maple syrup (or honey)
1/4 teaspoon garlic powder
1 1/4 cups panko breadcrumbs
1/3 cup Parmesan cheese (shredded, or about 1/4 cup grated)
1/4 to 1/2 teaspoon paprika (to taste)
2 teaspoons parsley flakes (dried)

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



Crispy Panko Chicken Thighs image

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

cooking spray
1 cup mayonnaise
1 teaspoon paprika
¾ cup panko bread crumbs, or as needed
1 teaspoon garlic powder
4 bone-in chicken thighs

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



Air Fryer Chicken Thighs image

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

4 bone-in chicken thighs
2 teaspoons paprika
1 teaspoons Italian Seasoning
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons olive oil

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



Tink's Crunchy Panko Chicken image

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

1 lb boneless skinless chicken thighs
3/4 cup panko breadcrumbs (Japanese breadcrumbs found in the baking aisle of the grocery.)
1 tablespoon flour
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt (or to taste, table salt can be substituted)
1/8 teaspoon black pepper (or to taste)
1/4-1/2 cup mayonnaise
1/2 teaspoon smoked paprika

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



Instant Pot Crispy Chicken Recipe image

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

6 chicken thighs, skin on, bone in
1 cup chicken broth or water
salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 ½ cups panko breadcrumbs
1 cup all-purpose flour
2 large eggs, beaten
salt and pepper to taste

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



Crispy Panko Chicken Breasts image

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

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil

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



Baked Chicken Thighs image

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

1 tablespoon Italian seasoning (or dried oregano)
2 teaspoons brown sugar
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon coarse Kosher salt (or ½ teaspoon table salt)
½ teaspoon black pepper
3 pounds skin-on bone-in chicken thighs (8 bone-in thighs, see note below about boneless)
2 tablespoons olive oil

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



Oven-Fried Chicken With Crispy Panko Coating Recipe image

This oven-fried chicken is dipped in a mixture of mayonnaise and mustard and then coated with panko breadcrumbs for a crispy, flavorful baked chicken.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 55m

Yield 6

Number Of Ingredients 10

2/3 cup mayonnaise
1/3 cup Dijon honey mustard blend
1/2 teaspoon dried tarragon (or thyme)
1 teaspoon dried parsley flakes
6 boneless chicken breast halves
1 cup panko breadcrumbs
1/2 cup fine dried breadcrumbs
1/2 teaspoon salt
Dash of pepper
Optional: dash of paprika

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



Crispy Garlic and Parmesan Panko Chicken Thighs image

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

8 boneless, skinless chicken thighs
6 fat cloves of garlic, minced
2 large eggs
3 cups panko breadcrumbs
80g finely grated Parmesan cheese (3 ounces)
2 tablespoons fresh parsley, finely chopped
2 teaspoons fine salt (1 teaspoon for marinade and 1 teaspoon for panko crumbs)
freshly milled black pepper to taste
1/2 cup neutral oil (vegetable, canola or rice bran) - see notes
80g butter (3 ounces)

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

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