Oven-"Fried" Chicken Thighs

Rating: 4.54 stars
28 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

By Lauren Magenta

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.

  • Whisk eggs in a second bowl.

  • Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.

  • Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.

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

Nutrition Facts

Per Serving:
454 calories; protein 24.9g; carbohydrates 63g; fat 14.5g; cholesterol 151.4mg; sodium 418.7mg. Full Nutrition
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Reviews (9)

Read More Reviews
28 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
kathyvzw
Rating: 5 stars
09/04/2020
This is almost identical to the way I make oven fried chicken. It can be used for boneless or any part of the chicken as needed. I use whole wheat panko crumbs, and for the last ten minutes of baking I sprinkle with freshly grated parmesan cheese, and that makes it over the top delicious. Read More
Helpful
(4)
Felicia Kyles
Rating: 5 stars
09/10/2020
Thighs came out crispy and juicy. I used a baking rack instead of parchment paper. Next time I’ll use less flour, there was so much left over and I’ll add a little more seasoning to the breadcrumbs and flour. Read More
Helpful
(4)
A Fisher
Rating: 5 stars
09/05/2020
So delicious and easy! We made it gluten-free and used Weber Kick’n Chicken seasoning and Ian’s Gluten-Free panko breadcrumbs on boneless chicken thighs. We’ll be making this again and again! Great recipe! Thank you! Read More
Helpful
(2)
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kinnadon
Rating: 4 stars
09/04/2020
They turned out very good & crispy breading. I would like a little more flavor out of the breading & spices, but the chicken was tender & juicy. Read More
Helpful
(1)
Diane Grumley
Rating: 4 stars
11/13/2020
Need to season chicken first. it crisped up beautifully!! Read More
MOMMAMIA12
Rating: 5 stars
09/20/2020
It was pretty good, I used half seasoned pinko and half plain. You’d swear it was fried chicken, I also sprayed it with a little olive oil before baking. Read More
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boomguy
Rating: 5 stars
09/15/2020
Added red pepper flakes to taste. Read More
Sandi Gullion
Rating: 5 stars
12/10/2020
Will makes this one again & again! So delicious and easy to make! Better than take out! Read More
Tracey
Rating: 4 stars
04/25/2021
Great taste, crispy skin Read More
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