Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 2 large eggs
  • 1 tbsp water
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Preheat the oven to 425°F (220°C). Place a wire cooling rack inside a large rimmed baking sheet and place the assembly in the oven while preheating to ensure the rack is hot.
  2. Pat the chicken thighs completely dry with paper towels.
  3. Season the chicken thighs evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
  4. Prepare three shallow bowls for dredging: fill the first with 1/2 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper; whisk 2 large eggs and 1 tbsp water in the second; and place 1 cup Panko breadcrumbs in the third.
  5. Dredge each chicken thigh in the seasoned flour, shaking off any excess.
  6. Dip the floured chicken into the egg wash, ensuring all surfaces are covered.
  7. Press the chicken firmly into the Panko breadcrumbs, using your hands to push the crumbs into the meat for a thick coating.
  8. Drizzle or lightly brush the 3 tbsp melted butter over the breaded chicken.
  9. Carefully place the chicken on the preheated wire rack, ensuring at least 2 inches of space between pieces for airflow.
  10. Bake for 30–35 minutes until the crust is deep golden brown and the internal temperature reaches 165°F (74°C) on a meat thermometer.
  11. Remove from the oven and let the chicken rest on the rack for 5 minutes before serving.