Description
This Oven Fried Chicken recipe offers a crispy, golden-brown coating without the greasiness of traditional frying. Using panko bread crumbs seasoned with paprika, thyme, garlic powder, and cayenne pepper, this dish is baked to perfection in the oven, delivering juicy, flavorful chicken thighs with a crunchy exterior. It’s a healthier alternative to fried chicken that doesn’t compromise on taste.
Ingredients
Scale
For the Coating:
- 2 cups Panko bread crumbs
- 2 Tbsp olive oil
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
For the Chicken:
- 3 large egg whites
- 8 (5 – 6 oz each) bone-in, skinless chicken thighs, visible excess fat trimmed
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 400 degrees F. Place a large wire rack over an 18 by 13-inch baking sheet and spray the rack with non-stick cooking spray to prevent sticking.
- Prepare Panko Mixture: Pour the panko bread crumbs into a shallow mixing bowl. Drizzle with olive oil and toss, rubbing with your fingertips to evenly moisten the crumbs.
- Season Panko: Add paprika, dried thyme, garlic powder, cayenne pepper, and season with salt and freshly ground black pepper to taste. Toss the mixture well so the seasonings are evenly distributed.
- Whisk Egg Whites: In a separate shallow bowl, whisk together the egg whites with a pinch of salt and pepper until they become slightly frothy. This will help the coating adhere better.
- Coat Chicken: Working with one chicken thigh at a time, dip both sides into the egg whites. Then transfer to the panko mixture, dredging and pressing the crumbs onto both sides to adhere fully. Sprinkle additional crumbs over the top and press down to ensure a thick, even coating.
- Arrange on Rack: Place the coated chicken thighs evenly spaced on the prepared wire rack to allow air circulation and crisping.
- Bake: Bake in the preheated oven for about 50 minutes, or until the chicken is golden brown and cooked through. Use an instant-read thermometer to check that the thickest portion of the chicken has reached 165ºF.
- Serve: Remove from oven and serve warm for the best texture and flavor.
Notes
- You can use skin-on chicken if you prefer, but skinless keeps it lighter.
- For extra crispiness, flip the chicken halfway through baking.
- Use an instant-read thermometer to ensure perfect doneness without drying out.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for crispiness.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg
