I’m always thinking of ways to keep food delish and light, and this was my attempt at lightening up one of hubby’s favorite foods, fried chicken! He’s a big fan of the Colonel, so I had to come up with a recipe that rivals the delicious crunch, juiciness and flavor of those fast food chicken places. This crunchtastic oven fried panko crusted chicken definitely hits the spot, he even went back for seconds! This recipe captures it all…crunchy, zesty “fried” chicken, without the grease and guilt! Try this recipe next time you’re looking for a fried chicken fix without the grease stains on your jeans.
(4 servings)
8 skinless chicken drumsticks or thighs
1 1/2 cups Panko breadcrumbs (whole wheat if you can find it)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon fresh thyme leaves
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese (optional)
2 eggs, beaten with 1 tablespoon of water
3/4 cup flour, seasoned with a big pinch of salt and pepper
Olive oil mister or cooking spray
Preheat the oven to 400 degrees F. Set up your breading station so you can quickly and easily bread the chicken.
Add 1 teaspoon of salt, the paprika, garlic powder, black pepper and the thyme to the panko. Add the Parmesan cheese, if using. Mix it up to combine and distribute the spices.
Season the flour with a pinch of salt and pepper and stir to combine. Beat the eggs and add 1 tablespoon of water to loosen them up a little.
Dip the skinless leg or thigh into the flour, then into the egg, and finally, into the breadcrumbs.
Place the breaded chicken pieces onto a baking sheet lined with a baking rack, and spray them with cooking spray on both sides.
Bake the chicken for 35-40 minutes, until golden, crunchy, and cooked through. Flip the chicken once throughout cooking.
Serve with your favorite fixings, like the perfect mashed potatoes. Bon appetit!
Print Oven Fried Panko Crusted Chicken
- 8 skinless chicken legs or thighs
- 1½ cup Panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon fresh thyme
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 eggs, beaten with 1 tablespoon of water
- ¾ cup flour, seasoned with a pinch of salt and pepper
- olive oil mister or cooking spray
- Preheat the oven to 400 degrees F. Set up your breading station so you can quickly and easily bread the chicken.
- Add 1 teaspoon of salt, the paprika, garlic powder, black pepper and the thyme to the panko. Mix it up to combine and distribute the spices.
- Season the flour with a pinch of salt and pepper and stir to combine. Beat the eggs and add 1 tablespoon of water to loosen them up a little.
- Dip the skinless leg or thigh into the flour, then into the egg, and finally, into the breadcrumbs.
- Place the breaded chicken pieces onto a baking sheet lined with a baking rack, and spray them with cooking spray on both sides.
- Bake the chicken for 40-45 minutes, until golden, crunchy, and cooked through. Flip the chicken once throughout cooking. Serve hot.
