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+ servings

Panko Oven Fried Chicken

Course Main Course
Cuisine American
Keyword panko oven fried chicken
Servings 8
Author Katie


  • 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


  • 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.