Rating: 3.8 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These easy baked chicken thighs are breaded in panko with some heat from Sriracha sauce. Feel free to increase the amount of hot sauce.

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Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 chicken thighs
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

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  • Combine flour, 1/3 teaspoon kosher salt, and 2/3 teaspoon black pepper in a shallow bowl.

  • Combine eggs, milk, Sriracha sauce, 1/3 teaspoon kosher salt, and 1/3 teaspoon black pepper in a shallow bowl.

  • Combine panko bread crumbs, 1/3 teaspoon kosher salt, 1/3 teaspoon black pepper paprika, garlic powder, and granulated onion in a shallow bowl.

  • Dredge chicken thighs first in flour mixture, then egg mixture, and finally in panko mixture, shaking off excess after each step. Place coated chicken thighs onto the prepared baking sheet, skin-side up.

  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts

310 calories; protein 23.4g; carbohydrates 27g; fat 13.5g; cholesterol 111.3mg; sodium 493.8mg. Full Nutrition
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