*Also known as baked and boneless panko-crusted chicken thighs.
After all that Thanksgiving cooking, it’s time for a break, right? Here’s something really cheap and easy to whip up for family members and relatives that are sick of that disgustingly dry turkey atrocity. Hope yours didn’t turn out that way, but it almost seems inevitable.
Why not use chicken breasts for this recipe? Yet another piece of poultry prone to dryness. Anyway, if you’re not sick of poultry, this fricken’ chicken is a nice alternative. And it’s kid friendly and relatively healthy because its baked, not fried. Plus, your kids will like saying what they’re eating.
For mine, I concocted a couple of different dipping sauces. The first one was just mayonnaise with some Korean BBQ sauce added for color and flavor. The other was a honey-mustard-maple syrup sauce, with equal measure of all three ingredients. No matter what dipping sauce you use, it will be a great complement to the chicken.
A small trick with this dish is getting the panko crispy without drying out the chicken by overcooking it. I just kept a close eye on it after the minimum cooking time, and it turned out fine.
What you’ll need:
1.5-2 lbs boneless, skinless chicken thighs, cut as large or small as you like
- A spice blend to put on the chicken: I used a mix of these in equal measure:
- Garlic powder
- Mild curry powder
- 3 eggs, beaten
- ~1-2 cups panko
- Cooking spray
What to do:
Heat your oven to 400 F.
Treat your baking sheet with cooking spray.
Cut up and dry the chicken pieces and sprinkle with the spice blend.
Dip the chicken pieces in the beaten eggs and dredge in the panko. A little added pressure will get the panko to stick better.
Put the chicken on the sprayed baking pan and bake for about 20 or so minutes, depending on the size of the pieces. You’ll know they’re done when the panko turns a deep golden. If using big chicken pieces, double-check that they’re cooked through.
Serve hot with your favorite dipping sauce.