By Becky Hardin
Published Mar 21, 2022
These Crispy Chicken Thighs are breaded in a seasoned breadcrumb mixture and baked in the oven until golden brown. Dredging boneless thighs in panko breadcrumbs give them a beautifully crunchy, oven-fried texture. This easy recipe yields juicy, ultra crisp, and flavorful chicken thighs every time!
Why We Love This Crispy Chicken Thighs Recipe
I love making baked chicken thighs for easy dinners, and when I want them extra crispy, I start by dredging and coating them in an herb-filled breading.
- Crispy. These baked chicken thighs are just as crispy as if they were deep fried!
- Juicy. The chicken stays so moist throughout cooking.
- Less Mess. No messy frying oil to contend with!
Variations on Crispy Oven Baked Chicken Thighs
This chicken thigh recipe starts with a breadcrumb mixture that includes paprika, garlic powder, and onion powder. This leaves you with a simple but savory flavor that’s perfect for everyday dinners.
You can easily add your preferred spices and herbs into the breading mixture before dredging. Try a mix of dried rosemary, oregano, and sage, or just add Italian seasoning . Chicken seasoning will create a savory flavor, or add dry ranch mix (the kids love this!). For a kick of heat, add ½ to 1 teaspoon of cayenne pepper with the other ingredients listed in the recipe card.
How to Store and Reheat
These breaded chicken thighs will be at their crispiest if served straight out of the oven. But if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
How to Freeze
Let thighs cool to room temperature, then store them in resealable, freezer-safe bags. Freeze up to 3 months, and defrost in the fridge before reheating in the oven. They will not be as crispy as if you served them fresh, but they will still be flavorful.
Serving Suggestions
Serve these crispy, oven-baked chicken thighs with all your favorite, comforting side dishes. They pair well with creamy mashed potatoes , cheesy macaroni casserole , creamed corn , and Air Fryer ranch broccoli .
Instead of chicken thighs, use 2-2 ½ pounds of boneless, skinless chicken breasts. Adjust the bake time as needed (chicken breasts don’t take as long to cook as thighs).
Yes, but make sure the frozen thighs are fully thawed before using them. Let them defrost in the refrigerator overnight.
My goal with this recipe is to make a much healthier version of “fried” chicken thighs by baking. Since skin adds more fat and calories, I prefer to use skinless thighs. The breading adds plenty of crispiness!
Bake these chicken thighs for 20-25 minutes at 400°F.
Chicken thighs are cooked through when a meat thermometer inserted into the thickest part of a thigh reads 165°F.
Prepare the thighs as directed (dredge and bread), then cook them in the air fryer for 12 minutes at 380°F. Make sure to flip them half way through cooking!
For best results, use Panko breadcrumbs as instructed. Other breadcrumbs will work, but the coating just won’t be as crispy.
Be sure to pat chicken thighs dry before dredging. This removes extra moisture, so that the breadcrumbs stick better.
Dredging is the process of breading chicken by dipping or coating it in various ingredients. First, coat it in seasoned flour; second, dip it in a beaten egg mixture too; and lastly, coat it in breadcrumbs. The flour and egg is what allows the breadcrumbs to bind and stick to the chicken.
More Chicken Thigh Recipes To Try
- Honey Garlic Chicken Thighs
- Grilled Chicken Thighs
- Air Fryer Chicken Thighs
- Instant Pot Chicken Thighs
- More of the best chicken thigh recipes !
5-Star Review
“Awe man these are some awesomeness! Steps are easy, eating them is bliss. Healthier version of fried chicken.” – Laurette
Ingredients1x2x3x
- ▢ 1 cup all-purpose flour
- ▢ 1 ½ teaspoons salt divided
- ▢ ¼ teaspoon ground black pepper
- ▢ 2 large eggs
- ▢ 2 tablespoons water
- ▢ 2 cups Panko bread crumbs
- ▢ 1 teaspoon paprika
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon onion powder
- ▢ 2-2 ½ pounds boneless, skinless chicken thighs
- ▢ 2 tablespoons olive oil
Video
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine the flour, ½ teaspoon salt, and pepper. In the second bowl, beat the eggs and water together. In the third bowl, combine the bread crumbs, remaining salt, paprika, garlic powder, and onion powder. 1 cup all-purpose flour, 1 ½ teaspoons salt, ¼ teaspoon ground black pepper, 2 large eggs, 2 tablespoons water, 2 cups Panko bread crumbs, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Dredge each chicken thigh in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs. 2-2 ½ pounds boneless, skinless chicken thighs
- Place the chicken thighs onto the prepared pan. Drizzle olive oil on top of the thighs. 2 tablespoons olive oil
- Bake for 20-25 minutes until the chicken is crispy and golden brown on the outside and the internal temperature of the chicken reaches 165°F. Serve and enjoy!
Becky’s Tips
- Instead of eggs, you can coat both sides of the chicken thighs in mayo before dipping in the bread crumb mixture.
- For a little kick, add ½-1 teaspoon of cayenne pepper to the bread crumb mixture in step 2.
- If using bone-in thighs, increase the cooking time. They will need up to 10-15 extra minutes in the oven.
- Air Fryer: Prepare the thighs as directed and cook them in the air fryer for 12 minutes at 380°F. Make sure to flip them half way through cooking!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crispy Chicken Thighs Step by Step
Dredge the Chicken: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Set aside. Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine 1 cup of all-purpose flour, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. In the second bowl, beat 2 large eggs and 2 tablespoons of water together. Finally, combine 2 cups of Panko breadcrumbs, the remaining 1 teaspoon of kosher salt, 1 teaspoon of paprika, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder in the third bowl. Dredge 2 pounds of chicken thighs in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs.
Drizzle with Oil: Place the chicken thighs onto the prepared pan. Drizzle 2 tablespoons of olive oil on top of the thighs.
Bake the Chicken: Bake for 20-25 minutes until the chicken is crispy and golden brown on the outside and the internal temperature of the chicken reaches 165°F. Serve and enjoy!
Crispy Chicken Thighs Recipe (Baked and Breaded)
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons salt divided
- ¼ teaspoon ground black pepper
- 2 large eggs
- 2 tablespoons water
- 2 cups Panko bread crumbs
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2-2 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine the flour, ½ teaspoon salt, and pepper. In the second bowl, beat the eggs and water together. In the third bowl, combine the bread crumbs, remaining salt, paprika, garlic powder, and onion powder. 1 cup all-purpose flour, 1 ½ teaspoons salt, ¼ teaspoon ground black pepper, 2 large eggs, 2 tablespoons water, 2 cups Panko bread crumbs, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Dredge each chicken thigh in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs. 2-2 ½ pounds boneless, skinless chicken thighs
- Place the chicken thighs onto the prepared pan. Drizzle olive oil on top of the thighs. 2 tablespoons olive oil
- Bake for 20-25 minutes until the chicken is crispy and golden brown on the outside and the internal temperature of the chicken reaches 165°F. Serve and enjoy!
Video
Notes
- Instead of eggs, you can coat both sides of the chicken thighs in mayo before dipping in the bread crumb mixture.
- For a little kick, add ½-1 teaspoon of cayenne pepper to the bread crumb mixture in step 2.
- If using bone-in thighs, increase the cooking time. They will need up to 10-15 extra minutes in the oven.
- Air Fryer: Prepare the thighs as directed and cook them in the air fryer for 12 minutes at 380°F. Make sure to flip them half way through cooking!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
