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

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 47% DV; carbohydrates 27g 9% DV; fat 13.5g 21% DV; cholesterol 111.3mg 37% DV; sodium 493.8mg 20% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/21/2019
Made as written except that I ran out of panko and had to use regular bread crumbs on some. The regular breadcrumbs actually stuck to the chicken better but they didn't crisp up near as well as the ones with panko. The Sriracha didn't come through as much as I had hoped for so I'd double that next time. Overall a good baked chicken recipe and one I would make again. Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/21/2019
Made as written except that I ran out of panko and had to use regular bread crumbs on some. The regular breadcrumbs actually stuck to the chicken better but they didn't crisp up near as well as the ones with panko. The Sriracha didn't come through as much as I had hoped for so I'd double that next time. Overall a good baked chicken recipe and one I would make again. Read More
(1)
Rating: 4 stars
07/26/2020
Super easy and delicious Read More
Rating: 5 stars
06/04/2020
This was easy and delicious!! I did mine with boneless skinless chicken thighs. Read More
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Rating: 1 stars
07/16/2020
Ranch flavor should be cool dairy, but baking the chicken with it was awful. It was greasy and flavorless. The panko crumbs formed a thick paste on the bottom of the dish I used. I don't know what I was expecting, but I won't make this dish again. Read More
Rating: 5 stars
05/06/2020
Loved it. Just added sliced onions on top before baking Read More
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