Paprika Panko-Crusted Chicken Thighs
Servings 4 - 5
Equipment
- Baking Sheet
- 2 Oven Safe Wire Cooling Racks
- Meat Thermometer
Ingredients
- 5 chicken thighs
- ⅔ cup of buttermilk
- 1½ cups of panko crumbs
- 1½ tbsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- Sea salt and freshly cracked pepper to taste
- Cooking spray
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with foil then place two (oven-safe) cooling racks on the baking sheet. Side Note: This will help the chicken "air bake" meaning the thighs cook evenly and will allow the chicken to be crispy on all sides.
- Pour the buttermilk into a dish.
- In another dish, combine the panko, paprika, garlic powder, onion powder, sea salt, and freshly cracked pepper, to taste; mix until well combined.
- Dip the chicken into the buttermilk then dip into the panko crumb mixture until evenly coated.
- Place the coated chicken onto the rack-lined baking sheet; repeat with the remaining chicken thighs.
- Season the top of the crusted chicken thighs with a little more sea salt and freshly cracked pepper, to taste, then spray with cooking spray.
- Place into the oven and bake for 25-30 minutes or until 170 degrees on a meat thermometer, and the juices are clear.
- Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy.