Panko Chicken Thighs


I invented this recipe as a way to use up leftover panko. Breading chicken with these larger-than-average bread crumbs leads to a healthier alternative to fried chicken, while still retaining the crunchiness. Serve with your favorite sauce.

Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
10 mins
Total Time:
1 hrs 25 mins
8 thighs


  • ½ cup all-purpose flour

  • 2 large eggs

  • 2 tablespoons water

  • 2 cups panko bread crumbs

  • 2 teaspoons dried rosemary

  • 2 teaspoons adobo seasoning

  • 8 (8 ounce) bone-in, skinless chicken thighs


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  2. Place flour in a medium bowl. Crack both eggs into a similar bowl, add the water, and whisk with a fork until they take on a uniform consistency. Place panko bread crumbs in a third bowl, add adobo seasoning and rosemary, and mix. Set the bowls so the flour is on the left, the egg wash is in the center, and the bread crumbs are on the right.

  3. Dredge both sides of thighs in flour, shaking off excess. Dip in egg wash, turning over to coat both sides. Let excess drip off. Drop into bread crumbs, rolling to coat evenly. Place on the prepared baking sheet. The chicken should move from bowl to bowl in a line from left to right, with no jumps back left. Repeat with remaining chicken.

  4. Bake thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let cool for 10 minutes before serving.

Cook's Notes:

If you don't have panko bread crumbs on hand, you can make them by tossing bread into your food processor, pulsing it until it's uniformly small, and drying out in the oven at 300 degrees F (150 degrees C) for 8 minutes. Keeps forever in the freezer. Regular bread crumbs are not recommended for this recipe.

You can do this on the grill if you set one side for medium-high heat, place the chicken on the other side, and cover. You can estimate the temperature by placing your hand 4 to 5 inches away from the grill and counting how many seconds before you have to pull your hand away. We're looking for about 4 seconds. Or you can attach a probe thermometer to the grill and avoid cooking your hand.

Nutrition Facts (per serving)

427 Calories
18g Fat
25g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 427
% Daily Value *
Total Fat 18g 24%
Saturated Fat 5g 26%
Cholesterol 187mg 62%
Sodium 281mg 12%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 44g
Vitamin C 0mg 1%
Calcium 32mg 2%
Iron 3mg 16%
Potassium 388mg 8%

* 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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