Panko Baked Chicken Thighs

By Lacey Baier, A Sweet Pea Chef

(chicken)

This recipe works for any and all chicken pieces

Yield: 4 servings
Prep Time: 10 min
Cook Time: 45 min

Oven Temp: 375°F

Ingredients

8 chicken thighs, skin-on
2 tsp kosher salt, divided
1 tsp ground black pepper, divided
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
1 C garbanzo (chickpea) flour (substitute wheat flour)
2 eggs beaten
¼ C almond milk (substitute cows milk)
1 Tbsp hot sauce (Cholula)
1½ C Panko breadcrumbs (unseasoned)


Instructions

1. Preheat oven to 375°F. For easy cleanup, line a baking sheet with foil or parchment paper.
2. Use 3 shallow dishes to hold the following dredging mixtures:
   • Combine flour, 1 tsp. Kosher salt, and ½ tsp pepper.
   • Combine eggs, milk, hot sauce, ½ tsp Kosher salt, and ¼ tsp pepper
   • Combine Panko breadcrumbs with ½ tsp Kosher salt, ½ tsp paprika, ¼ tsp black pepper, ¼ tsp garlic powder, ¼ tsp onion powder. Stir to combine.
>

3. One at a time, dredge each thigh into the seasoned flour, shaking off any excess, followed by the egg mixture, then the Panko mixture.
4. Place each fully dredged thigh in the baking pan, skin-side-up.
5. Bake until the thighs are golden brown and fully cooked, about 45 minutes.
6. Plate and serve hot.

Pressure Cooker Method:

1.  Put onion, garlic, and 1 cup of water in bottom of pressure cooker. Insert steamer basket and the chicken thighs.

2.  Pressure 6 minutes @ High pressure. Quickly release the pressure when time has elapsed.

3.  Wait until chicken is cool enough to handle. Then dredge as instructed above. .

4.  Place the dredged thighs on a rack in the baking pan. Then bake 10 min. at 400°.

5.  Use the broth and onions and garlic in the bottom of the pressure cooker as the basis of chicken gravy.