In a shallow dish (like a pie plate), combine flour, season salt, salt, pepper, paprika, garlic powder, and onion powder.
In a separate shallow dish, combine eggs and water. Whisk well.
In a separate shallow dish, combine panko and plain breadcrumbs.
Pat chicken thighs dry. Dip each chicken thigh first in the flour mixture, then in the egg mixture, then in the breadcrumb mixture. Be sure the chicken thighs are spread out as flat as possible when doing this.
Place coated chicken thighs on a parchment-lined baking sheet.
Repeat with all remaining chicken thighs.
Divide 2 tablespoons of the butter between all the chicken thighs, placing a small amount on top of each chicken thigh.
Bake chicken thighs for 10 minutes.
Remove from oven, flip each chicken thigh over, and divide remaining 2 tablespoons of butter over the chicken thighs.
Bake an additional 10 minutes, or until the chicken thighs register 165ºF.
Notes
The nutrition facts for this recipe are based on using all of the ingredients fully, keep in mind that there will be leftover coating mixtures making the nutrition facts higher than they actually are.