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.
Panko Baked Chicken Thighs
Amount Per Serving (2 g)
Calories 501Calories from Fat 279
% Daily Value*
Saturated Fat 8.1g41%
* Percent Daily Values are based on a 2000 calorie diet.