Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- Cooking spray
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with cooking spray.
- In a bowl, whisk together buttermilk, salt, and pepper. Add chicken thighs and marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- In a separate bowl, combine panko breadcrumbs, flour, parsley, thyme, garlic powder, onion powder, and paprika.
- Remove chicken thighs from buttermilk, allowing excess to drip off. Dredge each thigh in the breadcrumb mixture, pressing firmly to coat completely.
- Place breaded chicken thighs on the prepared baking sheet. Drizzle evenly with olive oil.
- Bake for 20-25 minutes, or until chicken is cooked through and the breading is golden brown and crispy. Internal temperature should reach 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
For extra crispy chicken, broil for the last 1-2 minutes, watching carefully to prevent burning. You can substitute other herbs and spices to your liking. Serve with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 140mg