Instead of frying, these breaded chicken thighs are baked in the oven. Chicken thighs are more juicy than chicken breasts, and more forgiving, if they stay in the oven a minute too long. It’s always best to rely on a meat thermometer, though. Nearly any vegetable or salad will work as a side. I pulled out some leftovers and hardly anyone noticed because of the tasty chicken.
- avocado oil cooking spray
- 1 large egg
- 2 teaspoons granulated garlic
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 cup Italian-style panko bread crumbs
- ½ cup shredded Parmesan cheese
- 2 pounds boneless, skinless chicken thighs
- 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or roasting dish with avocado oil.
- 2 Stir egg, garlic, salt, and pepper together in a wide shallow bowl until well combined. Combine panko and Parmesan cheese on a plate.
- 3 Pat chicken thighs dry with paper towels. Dip each thigh into the egg mixture, then place on the panko mixture and cover both sides with crumbs, shaking off any excess. Transfer to the prepared pan in a single layer, and spray the tops lightly with avocado oil.
- 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 35 minutes. An instant-read thermometer inserted into the thickest part of each thigh should read at least 165 degrees F (74 degrees C).
- Calories 246.3
- Carbohydrate 9.8 g
- Cholesterol 96.9 mg
- Fat 12.3 g
- Fiber 0.1 g
- Protein 22.9 g
- Saturated Fat 3.3 g
- Sodium 664.3 mg
- Sugar 0.2 g