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Boneless Panko Breaded Chicken Thighs

Crispy and flavorful, Boneless Panko Breaded Chicken Thighs are perfect for family gatherings or a satisfying weeknight dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless chicken thighs
  • 1 cup panko breadcrumbs For breading.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup olive oil For frying and brushing.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pat the boneless chicken thighs dry with a paper towel.
  3. In a bowl, mix the salt, black pepper, garlic powder, and paprika. Rub this seasoning mixture all over the chicken thighs.
  4. Set up two shallow dishes: one for the olive oil and another for the panko breadcrumbs. Dip each seasoned chicken thigh into the olive oil, ensuring it’s completely coated, then place it in the panko breadcrumbs, pressing gently to adhere.
Baking
  1. Place the breaded chicken thighs on a baking sheet lined with parchment paper. Drizzle a little olive oil over the top.
  2. Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy.
  3. Allow the chicken to rest for a few minutes before serving.

Notes

For a gluten-free option, use gluten-free panko crumbs or crushed cornflakes. Avoid overcrowding the baking sheet for even cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through.