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.

Recipe Summary test

15 mins
1 hr
10 mins
1 hr 25 mins
8 thighs


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


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

  • 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.

  • 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.

  • 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

427 calories; protein 43.7g; carbohydrates 25.3g; fat 18.4g; cholesterol 187.2mg; sodium 280.5mg. Full Nutrition

Reviews (1)

Rating: 4 stars
I liked this. The crunchy coating was good. I skipped the rosemary because my kids don't like it much, and I added extra adobo seasoning. I also sprinkled some adobo seasoning on the chicken before dredging it. This did not need 1 hour in the oven! I cooked for 40 minutes, and that was almost too much for mine. Check yours at 30-35 minutes. Read More