Ingredients
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1 lb boneless skinless chicken thighs
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3/4 cup panko breadcrumbs (Japanese breadcrumbs found in the baking aisle of the grocery.)
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1 tablespoon flour
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1/2 teaspoon garlic powder
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon sea salt (or to taste, table salt can be substituted)
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1/8 teaspoon black pepper (or to taste)
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1/4-1/2 cup mayonnaise
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1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 375°F.
- Line a 9x13 baking dish with aluminum foil and spray foil with non-stick cooking spray. Set aside.
- Trim fat from thighs, if needed, rinse and pat dry. Set aside.
- In pie plate or similar sized dish, combine Panko crumbs, flour, garlic powder, crushed red pepper, salt and pepper.
- In second pie plate or dish, combine mayo and smoked paprika.
- Coat each chicken thigh with a light to medium coat of the mayo mixture and then roll in Panko mixture.
- Arrange in the prepared baking dish with a little space between each piece of chicken, if possible.
- Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.