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crispy chicken thighs - healthyish foods

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.
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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


  • 4 plates
  • 11-inch cast iron skillet


  • 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.


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