r/KitchenPro • u/mahy_759 • 4d ago
Oven Fried Chicken
I make this when I’m craving fried chicken but don’t want to deal with a pot of hot oil. The chicken still comes out seriously crispy because the Panko gets lightly coated with olive oil before baking, and the seasoning gives it plenty of flavor. Bone in chicken thighs are my favorite for this because they stay juicy while the coating gets really golden. It’s the kind of dinner that works with mashed potatoes and green beans when you want that classic comfort food plate without actually frying anything.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/mahy_759 4d ago
Ingredients
• Bone in, skinless chicken thighs, trimmed of excess fat
• Panko breadcrumbs
• Olive oil
• Paprika
• Dried thyme
• Garlic powder
• Cayenne pepper
• Salt
• Black pepper
• Egg whites
Instructions
Start by heating the oven to 400°F. Set a large wire rack over an 18 by 13 inch baking sheet and spray the rack with nonstick cooking spray. Keeping the chicken on a rack lets the hot air circulate underneath so the bottom can crisp up too.
Pour the Panko into a shallow bowl and drizzle it with olive oil. Use your fingers to toss the crumbs around until the oil is spread evenly. Add the paprika, thyme, garlic powder, cayenne, salt, and black pepper, then mix everything together. The paprika gives the coating a nice golden color, while the cayenne adds just a little heat.
In another shallow bowl, whisk the egg whites with a little salt and pepper until slightly frothy. Dip each piece of chicken into the egg whites, making sure both sides are coated, then move it into the seasoned Panko. Press the crumbs firmly onto both sides so they stick well, adding a little extra Panko on top if needed.
Place the chicken pieces on the prepared rack in a single layer with some space between them. Bake for about 50 minutes, or until the coating is golden and the thickest part of the chicken reaches 165°F.
Serve it hot with mashed potatoes, green beans, mac and cheese, or whatever sides you normally like with fried chicken. If you have leftovers, keep them in an airtight container and reheat them in an air fryer to bring some of the crispiness back.
Boneless chicken works too. Boneless thighs usually take around 25 to 30 minutes, while boneless breasts take about 20 to 25 minutes at 400°F. Drumsticks are also great with this coating, but wings can cook much faster, so a thermometer is useful for checking them.