Oven Fried Chicken Thighs With Panko and Parmesan Coating

Panko and Parmesan Oven-Fried Chicken Thighs
Panko and Parmesan Oven-Fried Chicken Thighs. Diana Rattray
    70 mins
Ratings (19)

Your family will love these panko coated oven-fried chicken thighs, and they couldn't be easier to prepare and bake. Plus, they're relatively light when compared to deep-fried chicken.

Panko crumbs and shredded Parmesan cheese give these chicken thighs a great-tasting, crispy coating. They're dipped in a honey and mustard coating before they're coated with the crumbs.

The chicken thighs are delicious with mashed potatoes and peas or green beans, along with a salad.

What You'll Need

  • 8 chicken thighs (bone-in)
  • 5 tablespoons melted butter
  • 3 tablespoons grainy mustard or a spicy mustard
  • 2 teaspoons maple syrup or honey
  • 1/4 teaspoon garlic powder
  • 1 1/4 cups panko bread crumbs
  • 1/3 cup shredded Parmesan cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons dried parsley flakes

How to Make It

  1. Heat the oven to 400 F (200  C/Gas 6). Line a large baking pan with foil and lightly grease the foil or spray it with nonstick cooking spray.
  2. Pat the chicken dry and trim any excess fat or skin. Remove the skin completely if desired. Sprinkle lightly with salt and pepper.
  3. Combine the melted butter with mustard, honey or syrup, and garlic powder in a shallow bowl. In another shallow bowl, combine the panko crumbs with shredded Parmesan, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.
  1. Brush or rub the chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly. Place on prepared baking sheet. Bake for 40 to 50 minutes, or until juices run clear when chicken is pierced with a fork.

The minimum safe temperature for chicken is 165 F (73.9 C). If in doubt, use an instant-read thermometer inserted into the thickest part of the largest chicken thigh.

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