Best 8 Oven Fried Chicken Thighs With Panko And Parmesan Recipes

PARMESAN OVEN FRIED CHICKEN

Steps:

• Preheat oven to 350
• Line a baking pan with parchment paper or foil (just for easy clean up)
• Combine the parmesan cheese, panko and seasoned bread crumbs. Mix well. Add salt, pepper and garlic to the bread crumb mixture. Place in a ziplock bag.
• In a shallow bowl, break the two eggs and whisk together to combine.Take each piece of chicken separately, and pat dry. Coat chicken in egg mixture and drop into the bag of breading.
• Close the top and shake it until the chicken is well coated. Place on the baking sheet.
• After each piece is coated, drizzle each piece of chicken with ½ tbsp of olive oil, and then bake in the oven for 40 - 45 minutes or until the juices run clear. Remove from the oven and let rest for 5 minutes before serving.

OVEN-"FRIED" CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
• Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
• Whisk eggs in a second bowl.
• Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
• Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
• Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

OVEN FRIED CHICKEN THIGHS WITH PANKO AND PARMESAN

Steps:

• Heat oven to 400°. Line a large baking pan with foil and lightly grease or spray with nonstick cooking spray.
• Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
• Combine the melted butter with mustard, honey or syrup, and garlic powder in a shallow bowl. In another shallow bowl, combine the panko crumbs with shredded Parmesan, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.
• Brush or rub the chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly. Place on prepared baking sheet. Bake for 40 to 50 minutes, or until juices run clear when chicken is pierced with a fork.

CRISPY GARLIC AND PARMESAN PANKO CHICKEN THIGHS

Steps:

• mix eggs, garlic and 1 teaspoon of salt in a large bowl
• place thighs into egg mix and coat each thigh with the mixture
• set chicken aside while you prepare your crumb mix (you can marinade the chicken for up to 48 hours)
• mix panko crumbs with parmesan, parsley and 1 teaspoon of salt and freshly milled black pepper together in a dish with sides
• remove thighs one at a time being careful not to disturb the egg and garlic already clinging to it and place on breadcrumbs
• gently press the crumbs onto thigh then turn thigh over and press crumbs gently till covered
• place thighs on a plate in a single layer until you're ready to bake them
• preheat oven to 180c (350f) on bake, not fan
• place oven shelf on one level above half way
• place oil and butter in baking dish (see notes) and place dish in the oven to heat and allow the butter to melt
• remove baking dish once oil and butter are hot and place chicken pieces into pan in one layer leaving a little room around each
• place dish into oven for 20 minutes then remove dish and turn the chicken pieces over and bake for a further 20 minutes
• remove dish from oven and pour off excess oil and butter then return to the oven for a further 5 minutes for a final crisping
• remove from oven and place chicken pieces onto some handtowel to drain for a minute or so before serving
• serve and enjoy!

OVEN FRIED CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Crush the garlic clove and combine with 2/3 cup melted butter in a shallow baking dish. In another dish combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. First dip the chicken into the butter and then coat it in the bread crumb mixture.
• Arrange the chicken 1 layer deep in a greased large, shallow baking pan and drizzle evenly with remaining melted butter. Bake uncovered, 1 to 1 1/4 hours until fork tender and browned.

CRISPY BAKED CHICKEN THIGHS WITH PANKO AND PARMESAN COATING

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet.
• Pat the chicken thighs with paper towels to dry them. Trim any excess fat or skin. The skin adds juiciness and flavor, but feel free to remove it if desired.
• Sprinkle the chicken pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• In a small bowl, combine the melted butter with the mustard, maple syrup or honey, and garlic powder.
• In another shallow bowl, combine the panko crumbs with shredded or grated Parmesan cheese, paprika, 1 teaspoon salt, 1 teaspoon pepper, and parsley.
• Brush or rub the chicken thighs all over with the butter and mustard mixture and then press all sides in the panko mixture to coat thoroughly.
• Place the coated chicken thighs on the rack over the prepared baking sheet.
• Bake for 40 to 45 minutes or until the chicken reaches 165 F. The juices should run clear when the chicken is pierced with a fork.

OVEN-CRISPY FRIED PARMESAN CHICKEN

Steps:

• Heat oven to 375°F.
• Whisk eggs and milk in shallow bowl until blended. Mix bread crumbs, cheese and seasonings in separate shallow bowl.
• Dip each chicken piece in egg mixture, then in bread crumb mixture. Arrange pieces in single layer in shallow baking pan sprayed with cooking spray. Drizzle chicken with melted butter.
• Bake 45 to 55 min. or until chicken is done (165°F).

OVEN-"FRIED" PARMESAN CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place melted butter in a shallow dish. Mix crushed cornflakes, Parmesan cheese, parsley flakes, seasoned salt, salt, and pepper together in another shallow bowl.
• Dip chicken thighs in butter and then in cornflake mixture. Place in a baking dish.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).