Crispy Chicken Thighs Recipe (Baked and Breaded)

baked chicken thighs on a white serving plate

Crispy Chicken Thighs Recipe (Baked and Breaded)

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 445kcal

Author: Becky Hardin

These Crispy Chicken Thighs are better than fried chicken! This breaded chicken thighs recipe yields juicy, ultra crisp, and flavorful chicken thighs every time.

Step-by-step photos can be seen below the recipe card.

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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!

Video

Notes

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!

Storage: Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Nutrition