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!
Storage: While these baked chicken thighs are best served fresh, 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.