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A close-up of golden, crispy baked chicken thighs and breaded cutlets garnished with fresh parsley and served with lemon wedges on a parchment-lined baking sheet.

Perfect Crispy Baked Chicken Thighs

Melissa Griffiths
Golden, crunchy Crispy Baked Chicken Thighs with a double panko breadcrumb coating baked to perfection. An easy recipe for boneless chicken thighs in the oven that's juicy inside with a restaurant-quality crispy crust!
4.64 from 11 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 628 kcal

Equipment

Ingredients
 
 

  • 8 chicken thighs (boneless, skinless)
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 eggs
  • 2 tablespoons water
  • 1 cup panko bread crumbs
  • 1 cup plain breadcrumbs
  • 4 tablespoons butter

Instructions
 

  • Preheat oven at 400ºF. 
  • In a shallow dish (like a pie plate), combine flour, salt, seasoned salt, pepper, paprika, garlic powder, and onion powder. 
    1 cup flour, 1 teaspoon salt, 1 teaspoon seasoned salt, 1 teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder
  • In a separate shallow dish, combine eggs and water. Whisk well. 
    4 eggs, 2 tablespoons water
  • In a separate shallow dish, combine panko and plain breadcrumbs. 
    1 cup panko bread crumbs, 1 cup 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.  
    8 chicken thighs
  • 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. 
    4 tablespoons butter
  • 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. 
    4 tablespoons butter
  • Bake an additional 10 minutes, or until the chicken thighs register 165ºF. The juices should run clear when the chicken is fully cooked.

Notes

About the Nutrition Facts: 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. 
Spicy variation: Add 1 teaspoon cayenne pepper to the flour mixture and use hot sauce in the egg wash.
Parmesan version: Add ½ cup grated Parmesan cheese to the breadcrumb mixture for extra flavor and crispiness.
Chicken breasts: Use boneless, skinless chicken breasts instead, pounding them to even thickness. Baking time may need slight adjustment.

Nutrition

Serving: 1of 6 servingsCalories: 628kcalCarbohydrates: 37gProtein: 34gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 277mgSodium: 1199mgPotassium: 442mgFiber: 2gSugar: 2gVitamin A: 593IUVitamin C: 0.04mgCalcium: 88mgIron: 4mg
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