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baked chicken thighs on a white serving plate

Crispy Chicken Thighs Recipe (Baked and Breaded)

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
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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  • 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


  • 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
    chicken thighs coated in a flour mixture in a white bowl
  • Place the chicken thighs onto the prepared pan. Drizzle olive oil on top of the thighs.
    2 tablespoons olive oil
    chicken thighs on a parchment paper lined baking sheet before baking
  • 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!
    chicken thighs on a parchment paper lined baking sheet after baking



  • 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.


Calories: 445kcal | Carbohydrates: 31g | Protein: 43g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 918mg | Potassium: 558mg | Fiber: 2g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 4mg