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Panko Oven Fried Chicken: a delicious fried chicken recipe that is baked. It’s crispy on the outside and juicy on the inside – just the way fried chicken should be!
Panko Oven Fried Chicken
I love fried chicken but I don’t always love the extra fat it can contain by being fried in oil. This panko oven fried chicken is delicious! It has the perfect crispy skin you would expect from it being fried and it’s still tender and juicy on the inside. The flour contains a touch of paprika and garlic powder giving it a extra depth of flavor before it’s baked to a crispy perfection.
What kind of chicken do I use for fried chicken?
I highly recommend using bone-in, skin-on, chicken thighs for the best results. Both the bone and the skin help keep the juices inside and give you that crisp outside we all want with fried chicken. Fried chicken is not the time to try to save on some fat calories from the skin 🙂
What ingredients do I need to make Panko Oven Fried Chicken?
You only need a few pantry essentials to make this oven fried chicken recipe.
- Bone-in, skin-on chicken thighs
- Italian Style Panko Bread Crumbs
- Paprika
- Flour
- Garlic Powder
- Milk
How to make Panko Oven Fried Chicken
- Preheat your oven to 425 degrees, if you have a convection oven turn it on once the oven has preheated. I highly recommend using convection as it really gives that nice crisp to your chicken. If not, you can place it under broil for a few minutes once finished baking.
- In a small bowl add italian style bread crumbs and paprika.
- In a second bowl mix together flour garlic powder, and paprika.
- In a third and final bowl add milk and distilled vinegar and allow to set for 5 minutes.
- Salt and pepper chicken thighs. One thigh at a time, dredge into the seasoned flour mixture, shaking off any excess, followed by the milk mixture, and finally in the panko mixture. Press panko mixture on chicken with hands if needed.
- Once fully coated in the panko mixture, place onto a cooling rack that has been placed on a parchment covered baking sheet, skin-side-up, and repeat with the rest of the thighs. Bake at 425 degrees for 30 minutes or until juices run clear.
Panko Oven Fried Chicken
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 1 cup italian style panko bread crumbs more if needed
- 1 tsp paprika
- 1 cup flour more if needed
- 1/2 tsp garlic powder
- 1 cup milk, mixed with 1 tbsp distilled vinegar
Instructions
- Preheat your oven to 425 degrees, if you have a convection oven turn it on once the oven has preheated.
- In a small bowl add italian style bread crumbs and paprika. In a second bowl mix together flour garlic powder, and paprika. In a third and final bowl add milk and distilled vinegar and allow to set for 5 minutes.
- Salt and pepper chicken thighs. One thigh at a time, dredge into the seasoned flour mixture, shaking off any excess, followed by the milk mixture, and finally in the panko mixture. Press panko mixture on chicken with hands if needed.
- Once fully coated in the panko mixture, place onto a cooling rack that has been placed on a parchment covered baking sheet, skin-side-up, and repeat with the rest of the thighs.
- Bake at 425 degrees for 30 minutes or until juices run clear.
Alex Henry says
I made this gluten and dairy free.
I used a gf flour blend in place of regular flour. I used unsweetened cashew milk instead of regular milk. And instead of regular panko I actually just ground up some gf Chex cereal. I’ve tried so many times to make a shake and bake type chicken thigh from my childhood, but the breadcrumbs come out soggy or the skin is dry as hell. This recipe was perfect! It’ll be the only fried chicken recipe I’ll use from now on. Thanks 🙂
CThomson says
Really really delicious. Thanks for posting.
Toni says
It was a huge hit at my house!! My kids loved it!
Stephanie says
These look so delicious! I love that you used panko crumbs.
Matt Taylor says
This looks so amazing! And super easy to make, thank you!