Oven-"Fried" Chicken Thighs


These oven-"fried" chicken thighs are a perfect go-to dinner! They are budget friendly and can be turned into a complete meal served over rice, quinoa, or a fresh salad.

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins


  • 2 cups all-purpose flour

  • 2 pinches cayenne pepper, divided, or to taste

  • 2 pinches garlic powder, divided, or to taste

  • salt and ground black pepper to taste

  • 3 large eggs

  • 2 cups panko bread crumbs

  • 6 chicken thighs


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.

  2. Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl. Beat eggs in a second bowl. Combine panko bread crumbs with remaining 1 pinch cayenne, remaining 1 pinch garlic powder, salt, and pepper in a third bowl.

  3. Dredge chicken thighs in flour mixture; shake off excess. Dip into beaten egg then press into panko mixture to coat both sides. Transfer breaded chicken thighs to the prepared pan.

  4. Bake in the preheated oven until golden brown and chicken thighs are no longer pink in the center, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts (per serving)

454 Calories
15g Fat
63g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 454
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 151mg 50%
Sodium 419mg 18%
Total Carbohydrate 63g 23%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 25g
Vitamin C 0mg 1%
Calcium 31mg 2%
Iron 3mg 18%
Potassium 204mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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