Crispy Chicken Thighs
Crispy on the outside and tender in the center, this crispy chicken thigh recipe is the ultimate dinner. Top with a dollop of silky plum sauce for the perfect weeknight meal.
Ingredients
Crispy Chicken Thighs
- 1.5 lbs. chicken thighs, about 4 thighs, boneless skinless
- 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
- ¼ cup vegetable oil, for frying the chicken
Equipment
- 4 plates
- 11-inch cast iron skillet
Instructions
- Preheat the oven to 400 degrees.
- Grab a baking tray and set it aside.
Prepare the breading station:
- Grab four plates. Add AP 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 on the baking tray and bake in the oven for 20 minutes or until fully cooked through. You'll want it to reach 165 degrees Fahrenheit.
- Serve hot with a side of plum sauce.
Nutrition
Serving: 1serving, Calories: 610kcal, Carbohydrates: 27g, Protein: 40g, Fat: 37g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 271mg, Sodium: 670mg, Potassium: 473mg, Fiber: 1g, Sugar: 2g, Vitamin A: 376IU, Calcium: 225mg, Iron: 3mg