These Crispy Chicken Thighs are breaded in a seasoned breadcrumb mixture and baked in the oven until golden brown. Dredging boneless thighs in panko breadcrumbs give them a beautifully crunchy, oven-fried texture. This easy recipe yields juicy, ultra crisp, and flavorful chicken thighs every time!
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Why We Love This Crispy Chicken Thighs Recipe
I love making baked chicken thighs for easy dinners, and when I want them extra crispy, I start by dredging and coating them in an herb-filled breading.
- Crispy. These baked chicken thighs are just as crispy as if they were deep fried!
- Juicy. The chicken stays so moist throughout cooking.
- Less Mess. No messy frying oil to contend with!
Variations on Crispy Oven Baked Chicken Thighs
This chicken thigh recipe starts with a breadcrumb mixture that includes paprika, garlic powder, and onion powder. This leaves you with a simple but savory flavor that’s perfect for everyday dinners.
You can easily add your preferred spices and herbs into the breading mixture before dredging. Try a mix of dried rosemary, oregano, and sage, or just add Italian seasoning. Chicken seasoning will create a savory flavor, or add dry ranch mix (the kids love this!). For a kick of heat, add ½ to 1 teaspoon of cayenne pepper with the other ingredients listed in the recipe card.
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How to Store and Reheat
These breaded chicken thighs will be at their crispiest if served straight out of the oven. But if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
How to Freeze
Let thighs cool to room temperature, then store them in resealable, freezer-safe bags. Freeze up to 3 months, and defrost in the fridge before reheating in the oven. They will not be as crispy as if you served them fresh, but they will still be flavorful.
Serving Suggestions
Serve these crispy, oven-baked chicken thighs with all your favorite, comforting side dishes. They pair well with creamy mashed potatoes, cheesy macaroni casserole, creamed corn, and Air Fryer ranch broccoli.
Instead of chicken thighs, use 2-2 ½ pounds of boneless, skinless chicken breasts. Adjust the bake time as needed (chicken breasts don’t take as long to cook as thighs).
Yes, but make sure the frozen thighs are fully thawed before using them. Let them defrost in the refrigerator overnight.
My goal with this recipe is to make a much healthier version of “fried” chicken thighs by baking. Since skin adds more fat and calories, I prefer to use skinless thighs. The breading adds plenty of crispiness!
Bake these chicken thighs for 20-25 minutes at 400°F.
Chicken thighs are cooked through when a meat thermometer inserted into the thickest part of a thigh reads 165°F.
Prepare the thighs as directed (dredge and bread), then cook them in the air fryer for 12 minutes at 380°F. Make sure to flip them half way through cooking!
For best results, use Panko breadcrumbs as instructed. Other breadcrumbs will work, but the coating just won’t be as crispy.
Be sure to pat chicken thighs dry before dredging. This removes extra moisture, so that the breadcrumbs stick better.
Dredging is the process of breading chicken by dipping or coating it in various ingredients. First, coat it in seasoned flour; second, dip it in a beaten egg mixture too; and lastly, coat it in breadcrumbs. The flour and egg is what allows the breadcrumbs to bind and stick to the chicken.
More Chicken Thigh Recipes To Try
- Honey Garlic Chicken Thighs
- Grilled Chicken Thighs
- Air Fryer Chicken Thighs
- Instant Pot Chicken Thighs
- More of the best chicken thigh recipes!
5-Star Review
“Awe man these are some awesomeness! Steps are easy, eating them is bliss. Healthier version of fried chicken.” – Laurette
Crispy Chicken Thighs Recipe (Baked and Breaded)
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Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons salt divided
- ¼ teaspoon ground black pepper
- 2 large eggs
- 2 tablespoons water
- 2 cups Panko bread crumbs
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2-2 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine the flour, ½ teaspoon salt, and pepper. In the second bowl, beat the eggs and water together. In the third bowl, combine the bread crumbs, remaining salt, paprika, garlic powder, and onion powder.1 cup all-purpose flour, 1 ½ teaspoons salt, ¼ teaspoon ground black pepper, 2 large eggs, 2 tablespoons water, 2 cups Panko bread crumbs, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Dredge each chicken thigh in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs.2-2 ½ pounds boneless, skinless chicken thighs
- Place the chicken thighs onto the prepared pan. Drizzle olive oil on top of the thighs.2 tablespoons olive oil
- Bake for 20-25 minutes until the chicken is crispy and golden brown on the outside and the internal temperature of the chicken reaches 165°F. Serve and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Instead of eggs, you can coat both sides of the chicken thighs in mayo before dipping in the bread crumb mixture.
- For a little kick, add ½-1 teaspoon of cayenne pepper to the bread crumb mixture in step 2.
- If using bone-in thighs, increase the cooking time. They will need up to 10-15 extra minutes in the oven.
- Air Fryer: Prepare the thighs as directed and cook them in the air fryer for 12 minutes at 380°F. Make sure to flip them half way through cooking!
Nutrition Information
How to Make Crispy Chicken Thighs Step by Step
Dredge the Chicken: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Set aside. Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine 1 cup of all-purpose flour, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. In the second bowl, beat 2 large eggs and 2 tablespoons of water together. Finally, combine 2 cups of Panko breadcrumbs, the remaining 1 teaspoon of kosher salt, 1 teaspoon of paprika, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder in the third bowl. Dredge 2 pounds of chicken thighs in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs.
Drizzle with Oil: Place the chicken thighs onto the prepared pan. Drizzle 2 tablespoons of olive oil on top of the thighs.
Bake the Chicken: Bake for 20-25 minutes until the chicken is crispy and golden brown on the outside and the internal temperature of the chicken reaches 165°F. Serve and enjoy!
Really flavorful and moist. Super easy. Thanks!
This recipe was soooooooooooooo good! Instead of eggs and water I went the Mayo route – (Hellman’s Olive Oil variety is the best!!!) as well as Seasoned Panko crumbs (vs plain) and Peanut oil for the drizzle. Didn’t use any of the recommended spices or salt as I figured the mayo and seasoned crumbs would be sufficient and they were :) Baked for 22 minutes and they came out of the oven, perfectly browned, crisp and juicy. Recipe is definitely a keeper!!!
Hi, we’re sorry for the confusion! These wings are no-hassle, meaning you don’t need to use tons of messy frying oil! You will still need a bit of oil to help them brown in the oven, though!
I absolutely hate mayo so skipped that step, lol. I used Parmesan garlic bread crumbs & this came out awesome! Perfect cooking time. I flipped the chicken after 20 mins to get the other side crispy.
Thanks so much for sharing what modifications worked for you, Heather!
I used Greek yougurt and a little Dijon mustard instead of the mayo that was noted in the notes.
I also air fried them…. They were delicious.
100% would recommend
Thanks so much for sharing, Christina!
It’s a standard dredging formula that I have used for years (also for pork chops) with variations for the seasonings. But using the Air Roast function turned it into a glorious, juicy dish (and thighs are very forgiving). Yum++
Thanks for sharing, Jim!
Most homemade fried chicken recipes that I’ve personally tried before did not turn out very well (and I’m a good cook)! Lol! But this one is fabulous. And I used regular breadcrumbs because I didn’t have any Panko on hand. The chicken was so moist, flavorful and crispy. I will certainly add this recipe to my box. Next time, I think I’ll try thighs with the skin on them.
Thanks so much for sharing, Cici!
This recipe was delicious! I used light mayonnaise w/ the water in place of the eggs and found it gave the chicken even better flavor.
What a great tip, Tina!
About the mayonnaise, it is listed as a tip but recipe calls for egg. What is your preferred method?
I don’t have a preferred method!
Love the recipes but how to put mayonnaise after flour instead of eggs?
You can try it out!
Use a silicone brush to put mayonnaise on. I didn’t add water to it either..the chicken gets so tender with mayonnaise.
I usually just coat the chicken in mayo then dredge in breadcrumbs. Always comes out moist, crispy and flavorful.