Tink'S Crunchy Panko Chicken – a delicious recipe with chicken thighs, panko breadcrumbs, flour, garlic powder, red pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375u00b0F.
2
Line a 9x13 baking dish with aluminum foil and spray foil with non-stick cooking spray. Set aside.
3
Trim fat from thighs, if needed, rinse and pat dry. Set aside.
4
In pie plate or similar sized dish, combine Panko crumbs, flour, garlic powder, crushed red pepper, salt and pepper.
5
In second pie plate or dish, combine mayo and smoked paprika.
6
Coat each chicken thigh with a light to medium coat of the mayo mixture and then roll in Panko mixture.
7
Arrange in the prepared baking dish with a little space between each piece of chicken, if possible.
8
Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.
326
kcal
Calories
16
g
Fat
16
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb boneless skinless chicken thighs, 3/4 cup panko breadcrumbs (Japanese breadcrumbs found in the baking aisle of the grocery.), 1 tablespoon flour, 1/2 teaspoon garlic powder, and more.
Yes, Tink'S Crunchy Panko 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.
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