These Crispy Chicken Thighs are breaded in a seasoned breadcrumb mixture and baked in the oven until golden brown. Dredging boneless thighs in panko breadcrumbs give them a beautifully crunchy, oven-fried texture. This easy recipe yields juicy, ultra crisp, and flavorful chicken thighs every time!
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Why We Love This Crispy Chicken Thighs Recipe
I love making baked chicken thighs for easy dinners, and when I want them extra crispy, I start by dredging and coating them in an herb-filled breading.
- Crispy. These baked chicken thighs are just as crispy as if they were deep fried!
- Juicy. The chicken stays so moist throughout cooking.
- Less Mess. No messy frying oil to contend with!
Variations on Crispy Oven Baked Chicken Thighs
This chicken thigh recipe starts with a breadcrumb mixture that includes paprika, garlic powder, and onion powder. This leaves you with a simple but savory flavor that’s perfect for everyday dinners.
You can easily add your preferred spices and herbs into the breading mixture before dredging. Try a mix of dried rosemary, oregano, and sage, or just add Italian seasoning. Chicken seasoning will create a savory flavor, or add dry ranch mix (the kids love this!). For a kick of heat, add ½ to 1 teaspoon of cayenne pepper with the other ingredients listed in the recipe card.
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How to Store and Reheat
These breaded chicken thighs will be at their crispiest if served straight out of the oven. But if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
How to Freeze
Let thighs cool to room temperature, then store them in resealable, freezer-safe bags. Freeze up to 3 months, and defrost in the fridge before reheating in the oven. They will not be as crispy as if you served them fresh, but they will still be flavorful.
Serving Suggestions
Serve these crispy, oven-baked chicken thighs with all your favorite, comforting side dishes. They pair well with creamy mashed potatoes, cheesy macaroni casserole, creamed corn, and Air Fryer ranch broccoli.
Instead of chicken thighs, use 2-2 ½ pounds of boneless, skinless chicken breasts. Adjust the bake time as needed (chicken breasts don’t take as long to cook as thighs).
Yes, but make sure the frozen thighs are fully thawed before using them. Let them defrost in the refrigerator overnight.
My goal with this recipe is to make a much healthier version of “fried” chicken thighs by baking. Since skin adds more fat and calories, I prefer to use skinless thighs. The breading adds plenty of crispiness!
Bake these chicken thighs for 20-25 minutes at 400°F.
Chicken thighs are cooked through when a meat thermometer inserted into the thickest part of a thigh reads 165°F.
Prepare the thighs as directed (dredge and bread), then cook them in the air fryer for 12 minutes at 380°F. Make sure to flip them half way through cooking!
For best results, use Panko breadcrumbs as instructed. Other breadcrumbs will work, but the coating just won’t be as crispy.
Be sure to pat chicken thighs dry before dredging. This removes extra moisture, so that the breadcrumbs stick better.
Dredging is the process of breading chicken by dipping or coating it in various ingredients. First, coat it in seasoned flour; second, dip it in a beaten egg mixture too; and lastly, coat it in breadcrumbs. The flour and egg is what allows the breadcrumbs to bind and stick to the chicken.
More Chicken Thigh Recipes To Try
- Honey Garlic Chicken Thighs
- Grilled Chicken Thighs
- Air Fryer Chicken Thighs
- Instant Pot Chicken Thighs
- More of the best chicken thigh recipes!
5-Star Review
“Awe man these are some awesomeness! Steps are easy, eating them is bliss. Healthier version of fried chicken.” – Laurette
Crispy Chicken Thighs Recipe (Baked and Breaded)
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Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons salt divided
- ¼ teaspoon ground black pepper
- 2 large eggs
- 2 tablespoons water
- 2 cups Panko bread crumbs
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2-2 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine the flour, ½ teaspoon salt, and pepper. In the second bowl, beat the eggs and water together. In the third bowl, combine the bread crumbs, remaining salt, paprika, garlic powder, and onion powder.1 cup all-purpose flour, 1 ½ teaspoons salt, ¼ teaspoon ground black pepper, 2 large eggs, 2 tablespoons water, 2 cups Panko bread crumbs, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Dredge each chicken thigh in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs.2-2 ½ pounds boneless, skinless chicken thighs
- Place the chicken thighs onto the prepared pan. Drizzle olive oil on top of the thighs.2 tablespoons olive oil
- Bake for 20-25 minutes until the chicken is crispy and golden brown on the outside and the internal temperature of the chicken reaches 165°F. Serve and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Instead of eggs, you can coat both sides of the chicken thighs in mayo before dipping in the bread crumb mixture.
- For a little kick, add ½-1 teaspoon of cayenne pepper to the bread crumb mixture in step 2.
- If using bone-in thighs, increase the cooking time. They will need up to 10-15 extra minutes in the oven.
- Air Fryer: Prepare the thighs as directed and cook them in the air fryer for 12 minutes at 380°F. Make sure to flip them half way through cooking!
Nutrition Information
How to Make Crispy Chicken Thighs Step by Step
Dredge the Chicken: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Set aside. Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine 1 cup of all-purpose flour, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. In the second bowl, beat 2 large eggs and 2 tablespoons of water together. Finally, combine 2 cups of Panko breadcrumbs, the remaining 1 teaspoon of kosher salt, 1 teaspoon of paprika, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder in the third bowl. Dredge 2 pounds of chicken thighs in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs.
Drizzle with Oil: Place the chicken thighs onto the prepared pan. Drizzle 2 tablespoons of olive oil on top of the thighs.
Bake the Chicken: Bake for 20-25 minutes until the chicken is crispy and golden brown on the outside and the internal temperature of the chicken reaches 165°F. Serve and enjoy!
These were very crispy! I used a combo of egg and greek yogurt and the thighs stayed juicy. This would hold up very well to a sauce or gravy. Mine came out a little bland but I was playing it safe. Now I have an idea how much more seasoning I can add.
These were soo delicious! I made chicken thighs bone in with no skin. I will need to try the one with mayo by substituting the egg mixture. I might even make my own version of onion rings by using the recipe. I’m excited to continue to use more of your recipes. Thank you!
I used bone in skin off chicken and used a light coat of Mayo. These were so tasty!
I have Italian bread crumbs but not panko. Can I also use the bread crumbs?
Italian breadcrumbs will work, the coating will just be less crispy.
My new favorite baked chicken recipe
This was delicious. Ive never cooked chicken thighs before and im so happy i found this recipe!