FLOUR BREADING

• 1/4 cup of unbleached all purpose flour

• 1/4 tsp of garlic salt

• 1/4 tsp of onion powder

• 1/4 tsp of paprika

​

EGG BREADING

• 2 large eggs (beaten)

• salt

• pepper

​

PANKO BREADING 

• 1 cup of panko breadcrumbs

​

CHICKEN

• 2 chicken thighs (bone out, skin on)

Serves: 2

Prep Time: 15min

Cook Time: 50min

DIRECTIONS

Preheat oven to 375°F and line a baking sheet with parchment paper and a rack.

​

In 3 shallow bowls, set up breading bowls. Make sure ingredients in each bowl are well combined.

​

Pat chicken dry with paper towel. Cut out bone if needed and slice so it is flat and fairly even in thickness. Set aside.

​

Begin breading chicken using the wet hand dry hand technique. Start with the flour mixture, then  the egg, then the panko. Make sure all sides and crevasses are completely covered or submerged; this will help your batter stick.

Shake off excess between each breading. When finished breading the panko, transfer to the prepared baking sheet. Repeat steps with second chicken thigh. Do not repeat the steps multiple times for 1 piece of chicken.

​

Once both chickens are fully breaded and on the baking rack. Bake for 45-50minutes or until crispy, edges are golden brown, and clear juices have emerged. When finished, remove and serve right away.