I have tried many different methods to make crispy breaded chicken, and this easy method is by far my favorite. My kids are crazy about this dish, we make it once a week and they ask for it every day. Give it a try, you won’t regret it!
This is a slight modification of the recipe “Tink’s Crunchy Panko Chicken” on food.com.
Ingredients
1 lb boneless skinless chicken thighs
1/2 cup breadcrumbs (sourdough are best, but I usually use organic panko)
1 tbsp flour
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
1/4 tsp salt
Freshly ground black pepper
1/4 cup mayonnaise
1/2 tsp paprika
Mayo and ketchup for dipping sauce
Preheat oven to 375°F. Line a metal baking pan with parchment paper and spray with cooking spray (I use avocado oil spray).
Combine breadcrumbs, flour, garlic powder, crushed red pepper, salt and pepper in one bowl. Combine mayo and paprika in another bowl.
For each piece of chicken thigh, dry it well with a paper towel, then coat with the mayo mixture and then with the breadcrumb mixture. Place on baking tray.
Bake for about 35 minutes, until golden and cooked through.
Make a simple dipping sauce for this chicken by mixing mayo and ketchup in a 2:1 ratio.
Serve immediately and enjoy!