Paprika Panko-Crusted Chicken Thighs

Name: Paprika Panko-Crusted Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 - 5
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; cooking spray

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 - 5
Course
Main Course
Cuisine
American

Paprika Panko-Crusted Chicken Thighs

Samara Jones

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

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

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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.