So Dustin’s been asking me for a while to make oven fried chicken. We used to make this baked chicken like 9 years ago (yowza! before we had kids!) where we would coat chicken thighs with seasoned flour, pop ’em in a baking dish and literally add pads of butter to the top to help it get nice and tasty. Like pads.
Oh my gosh I remember that being delicious.
And, yes, I totally just said yowza.
But, 9ish years later, I just can’t get myself to throw a bunch of butter and all-purpose flour on top like we used to.
So, instead, I changed up the recipe some, added a little more spice, and swapped the flour for chickpea flour and panko. Never heard of chickpea flour before? Well, it’s a great gluten-free flour that is high in protein and fiber and is actually very cheap to buy. I like to use it in savory recipes like this panko baked chicken.
Then, when Dustin saw the panko baked chicken thighs, his first thought was that I hadn’t made what he wanted. And he was sad.
Like super alllllmost crying sad. It was bad.
Then he tried them.
Then he was happy. 🙂
Panko is awesome, isn’t it?
It’s like super-charged breadcrumbs.It’s kinda like breadcrumbs and has a light, flaky and crunchy texture which makes it perfect for baking protein instead of frying. It’s also lower in calories, sodium, and fat and higher in fiber than regular breadcrumbs. Not only does it allow you to add a delicious crunch up your food, it also helps to reduce oil and fat when cooking because you can bake the meat instead of frying and still get that yummy, oh-so-coveted crunch.
It’s basically a great way to get that fried chicken fix in a healthier, less oily way.
Panko Baked Chicken Thighs
By the way, these oven baked chicken thighs pair very nicely with my garlic sautéed spinach, which is pictured above.
- 8 chicken thighs bone-in and skin-on
- 2 tsp kosher salt divided
- 1 tsp ground black pepper divided
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp granulated onion
- 1 cup chickpea/garbanzo flour
- 2 eggs beaten
- 1/4 cup almond milk
- 1 tbsp hot sauce I use Cholula or Tapatio
- 1 1/2 cups panko breadcrumbs unseasoned
- Preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with tin foil or parchment paper (this will make cleanup a lot easier).
- In a shallow dish or bowl, combine the chickpea or garbanzo flour, 1 tsp. kosher salt and 1/2 tsp. pepper.
- In another shallow dish or bowl, combine the eggs, almond milk, hot sauce, 1/2 tsp. kosher salt and 1/4 tsp. pepper.
- Finally, in a third shallow dish or bowl, combine the panko breadcrumbs with 1/2 tsp. kosher salt, 1/2 tsp. paprika, 1/4 tsp. black pepper, 1/4 tsp. garlic powder, and 1/4 tsp. granulated onion and stir to combine.
- One thigh at a time, dredge into the seasoned chickpea flour mixture, shaking off any excess, followed by the egg mixture, and finally in the panko mixture.
- Once fully coated in the panko mixture, place onto the baking tray, skin-side-up, and repeat with the rest of the thighs.
- Place into the oven and bake until the thighs are golden brown and the chicken is completely cooked through, about 45 minutes.
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This post was last updated on 3/11/16 to include a new recipe video.
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