Crispy on the outside and tender in the center, these crispy chicken thighs are the ultimate dinner. I topped mine with dollop of silky plum sauce for the perfect weeknight meal. Enjoy this dish with a side of fettuccine pasta or white rice. For a lower carb option, try my simple side salad!

crispy chicken thighs - healthyish foods

I love the crispy chicken thighs in this recipe. They are a little fatter which adds so much flavor to this dish. Plus, chicken thighs are dark meat which tends to be very tender when cooked. It also is easier to reheat the next day. If you don’t have chicken thighs handy, chicken breasts will work well too.

I highly recommended, making the plum sauce with this crispy chicken. The acid in the sauce tastes so good with the fat in the thighs. Plus, any extra plum sauce can be stored in your refrigerator covered for 3-4 days.

Use the plum sauce on crispy tofu or blackened tuna or salmon for another fabulous meal. You can use my homemade blackening seasoning recipe that can be found here.

Looking for more chicken recipes? Try my spinach and artichoke bake with chicken meatballs. Or spice things up with my whole roasted harissa chicken.

crispy chicken thighs - healthyish foods
crispy chicken thighs - healthyish foods

Crispy Chicken Thighs with Plum Sauce

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Crispy Chicken Thighs

  • 1.5 lbs. boneless skinless chicken thighs, about 4 thighs
  • salt and pepper, season the thighs
  • ½ cup ap flour, all-purpose flour
  • 2 large eggs, whisked
  • 1 cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 2-3 tablespoons vegetable oil, for frying the chicken


  • 4 plates
  • 11-inch cast iron skillet


  • Preheat the oven to 400 degrees.

Prepare the breading station:

  • Grab four plates. Add the flour, salt and pepper to the first plate.
  • Add the whisked eggs on the second plate.
  • Finally, add the panko breadcrumbs and parmesan cheese to the third plate. Mix well.
  • Remove the chicken thighs from the package.
  • Dredge them first through the flour. Making sure each piece is well coated.
  • Next, you’ll dredge them through the egg wash.
  • Finally, you will dredge them through the panko breadcrumb mixture.
  • Make sure each thigh is well coated. Place the breaded thighs on the fourth plate. Set aside.
  • Heat a cast iron skillet over medium heat. Add vegetable oil to the skillet.
  • Once the oil is hot, but not smoking add the breaded chicken thighs.
  • Sear on both sides until the chicken is golden brown.
  • Place the chicken in the oven for 20-25 minutes or until fully cooked through.
  • Serve hot with a side of plum sauce.