Paprika Panko Crusted Chicken Thighs

Paprika Panko Crusted Chicken Thighs requires about 40 minutes from start to finish. One serving contains 340 calories, 22g of protein, and 20g of fat. For 95 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 5. It is brought to you by For the Love of Cooking. If you have chicken thighs, paprika, panko bread crumbs, and a few other ingredients on hand, you can make it. 563 people were glad they tried this recipe. It works well as a very reasonably priced main course. With a spoonacular score of 62%, this dish is good. Try Panko-Crusted Roast Chicken Thighs with Mustard and Thyme, Crispy Oven Fried Panko Chicken Thighs, and Oven Fried Chicken Thighs With Panko and Parmesan for similar recipes.

Servings: 5

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375 degrees. Line a baking sheet with tin foil then place two (oven safe) cooling racks on the baking sheet. This will help the chicken "air bake" which means 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 baking 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 and the juices run clear. Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy.

 

Step by step:

1. Preheat the oven to 375 degrees. Line a baking sheet with tin foil then place two (oven safe) cooling racks on the baking sheet. This will help the chicken "air bake" which means the thighs cook evenly and will allow the chicken to be crispy on all sides.

2. 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.

3. Place the coated chicken onto the baking 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.

4. Place into the oven and bake for 25-30 minutes or until 170 degrees and the juices run clear.

5. Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy.

Nutrition Information:

covered percent of daily need