Panko Chicken Thighs Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
• Combine mayonnaise and paprika in a bowl; mix well.
• Mix panko and garlic powder together in another bowl.
• Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Heat oven to 400°. Line a large baking pan with foil and lightly grease or spray with nonstick cooking spray.
• Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
• Combine the melted butter with mustard, honey or syrup, and garlic powder in a shallow bowl. In another shallow bowl, combine the panko crumbs with shredded Parmesan, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.
• Brush or rub the chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly. Place on prepared baking sheet. Bake for 40 to 50 minutes, or until juices run clear when chicken is pierced with a fork.

Steps:

• Chicken: Season the chicken with salt and pepper, to taste. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Put the flour, panko and eggs in separate bowls. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.
• In a deep saute pan, heat the vegetable oil over medium heat.
• Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side. Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.
• Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the shallots and garlic and cook until translucent, about 2 minutes.
• Stir in the heavy cream and let simmer until reduced by half. Season with salt and pepper, to taste and stir in the chopped sage.
• To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs. Spoon some of the cream sauce over the top and serve.
• Preheat the oven to 350 degrees F.
• In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the oil and put in a bowl.

Steps:

• Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
• Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25-30 minutes.
• Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.

Steps:

• Rinse the chicken legs and pat dry with paper towels. In a shallow dish or plastic bag, combine the sake, 1/4 cup soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken legs, cover, and refrigerate for at least 2 hours.
• Preheat oven to 350 degrees F.
• Lightly grease a baking sheet with peanut oil. Place panko bread crumbs in a large plastic or paper bag, season with salt and pepper, and shake well to combine. Take 2 or 3 chicken legs at a time from the marinade and shake them in the seasoned bread crumbs until well coated. Place the breaded chicken legs on a baking sheet. Bake for 15 minutes, turn the pieces over, and bake for 15 minutes more or until cooked through. Remove chicken to a wire rack to cool.
• Make the sauce by whisking hoisin, chili sauce, vinegar, and remaining 1 teaspoon soy sauce together. Place chicken legs in a single layer on a platter, drizzle with sauce and scatter over the crushed peanuts and remaining scallions. Serve warm or at room temperature.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
• Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
• Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
• Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
• Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• 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.