Description
This Oven Fried Chicken recipe offers a healthier alternative to traditional fried chicken by baking crispy, golden-brown chicken thighs coated with seasoned panko breadcrumbs and egg whites. The result is tender, juicy chicken with a flavorful, crunchy crust without the need for deep frying.
Ingredients
Scale
For the Coating
- 2 cups Panko bread crumbs
- 2 Tbsp olive oil
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
For the Chicken
- 3 large egg whites
- 8 (5 – 6 oz each) bone-in, skinless chicken thighs, visible excess fat trimmed
Instructions
- Preheat and Prepare Rack: Preheat your oven to 400 degrees F (204 degrees C). Place a large wire rack over an 18 by 13-inch baking sheet and spray the wire rack with non-stick cooking spray to prevent sticking.
- Prepare Panko Mixture: Pour the Panko bread crumbs into a shallow mixing bowl. Drizzle the olive oil over the breadcrumbs and toss them together, rubbing with your fingertips to evenly moisten all the crumbs for a crispy texture.
- Season Crumbs: Add paprika, dried thyme, garlic powder, cayenne pepper, and season with salt and freshly ground black pepper to taste. Toss the mixture to distribute the seasonings evenly within the crumbs.
- Whisk Egg Whites: In a separate shallow mixing bowl, whisk together the egg whites with a pinch of salt and pepper until slightly frothy, which will help the coating stick well.
- Coat the Chicken: Working one piece at a time, dip each chicken thigh on both sides into the egg whites, allowing excess to drip off. Then transfer the chicken to the panko mixture, dredging both sides thoroughly while pressing the crumbs to adhere firmly. Sprinkle some extra crumbs over the top of each thigh and gently press again to ensure an even coating.
- Arrange for Baking: Place the coated chicken thighs spaced evenly apart on the prepared wire rack. This allows air to circulate for an evenly crisp crust.
- Bake: Bake in the preheated oven until the chicken is golden brown and cooked through, about 50 minutes. The internal temperature should reach 165ºF (74ºC) when measured at the thickest part of the thighs using an instant-read thermometer. Serve warm and enjoy!
Notes
- Using skinless chicken thighs reduces fat while retaining moisture and flavor.
- Pressing the breadcrumbs firmly onto the chicken ensures a crisp coating.
- The wire rack setup allows excess fat to drip away and promotes even browning.
- Use an instant-read thermometer to ensure chicken is safely cooked without drying out.
- Adjust cayenne pepper to control the heat level to your preference.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
