Crispy Crunchy Chicken Thighs
A Crispy Crunchy incredibly easy to make chicken dish! We like it with a drizzle of honey. Make a double batch for crispy chicken salads tomorrow night!
Servings 6
Calories 419kcal
Ingredients
- 6-8 boneless chicken thighs (bone in would be fine too just increase cooking time)
- 4 tablespoons melted butter
- 1/3 cup dijon mustard
- 1 1/2 cups Panko crumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- honey for drizzle if desired
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with foil or parchment for easy clean up. Spray with non stick spray.
- Rinse and pat dry chicken thighs - set aside. Dryer the chicken, the more it will crisp up for you.
- Mix together melted butter and dijon in a medium bowl. Combine Panko, parmesan, salt and pepper in another bowl.
- Add chicken thighs to butter/dijon mixture and gently toss to be sure each piece of chicken is fully coated.
- Press each chicken thigh into Panko crumb mixture and place on prepared pan.
- Spray top of coated chicken thighs with additional non stick spray. This really helps those crumbs get crispy!
- Bake 25-30 minutes until coating is crispy and brown and chicken is cooked though to an internal temp of 165 degrees.
- Serve with a drizzle of honey, or honey mustard if desired. We like this with mashed potatoes and a side of steamed broccoli.
Notes
- If using bone in chicken thighs increase cooking time to about 40 minutes.
- Internal temperature of chicken should be 165 degrees fahrenheit. Use a meat thermometer for accuracy.
- Air Fryer Instructions:
- Preheat air fryer to 400 degrees. Cook for 20 minutes flipping once. Cooking time may vary depending on the thickness of the chicken. Internal temp should be at 165 degrees.
Nutrition
Calories: 419kcal | Carbohydrates: 12g | Protein: 24g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 138mg | Sodium: 742mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg