Oven Fried Panko Coated Chicken Recipe

Name: Oven Fried Panko Coated Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs bone-in skinless chicken thighs or 8 whole chicken thighs; 2 large eggs; 1 cup panko whole wheat breadcrumbs (such as Progresso or Kikkoman brands); 1 cup all-purpose flour; 1/2 teaspoon pepper; 1 teaspoon salt; 3 tablespoons Dijon mustard; 2 tablespoons fresh rosemary, finely chopped; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1 tablespoon water; 2 tablespoons olive oil

Servings: persons

2 lbs bone-in skinless chicken thighs or 8 whole chicken thighs
2 large eggs
1 cup panko whole wheat breadcrumbs (such as Progresso or Kikkoman brands)
1 cup all-purpose flour
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoons Dijon mustard
2 tablespoons fresh rosemary, finely chopped
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon water
2 tablespoons olive oil

1
Preheat the oven to 375u00b0F.
2
Line a baking sheet with parchment paper or grease it lightly with some oil.
3
Prepare your dipping mixes: - In one bowl, combine the flour with the salt, and pepper. - In the second bowl, whisk together the eggs, dijon mustard, and 1 tablespoon of water. - In the third bowl, mix together the panko breadcrumbs, chopped rosemary, paprika, cayenne, and the 2 tablespoons of oil.
4
Remove and discard the skin from the chicken thighs, unless your chicken is already skinless. Pat the thighs dry with paper towels.
5
Dip the chicken in flour, shake off the excess. Then dip the chicken in the egg mixture, and finally roll the chicken in the panko bread crumbs.
6
Place each chicken piece on your baking sheet. Space out the pieces so that they don't touch.
7
Bake for 35-45 minutes, until the chicken is golden brown, the juices run clear, and the internal temperature of the meat is 165 F (if using a meat thermometer).

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs bone-in skinless chicken thighs or 8 whole chicken thighs, 2 large eggs, 1 cup panko whole wheat breadcrumbs (such as Progresso or Kikkoman brands), 1 cup all-purpose flour, and more.

Yes, Oven Fried Panko Coated Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Fried Panko Coated Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions