Baked Chicken Thighs
These easy baked chicken thighs are breaded in panko with some heat from Sriracha sauce. Feel free to increase the amount of hot sauce.
all-purpose flour
1
cup
ground black pepper, divided
1 ⅓
teaspoons
kosher salt, divided
1
teaspoon
eggs, beaten
2
large
milk
¼
cup
Sriracha sauce
1
tablespoon
unseasoned panko bread crumbs
1 ½
cups
paprika
½
teaspoon
garlic powder
¼
teaspoon
granulated onion
¼
teaspoon
skin-on, bone-in chicken thighs
8
 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  Combine flour, 2/3 teaspoon black pepper, and 1/3 teaspoon kosher salt in a shallow bowl.
  Combine beaten eggs, milk, Sriracha sauce, 1/3 teaspoon black pepper, and 1/3 teaspoon kosher salt in a second shallow bowl.
  Combine panko bread crumbs, paprika, remaining 1/3 teaspoon black pepper, remaining 1/3 teaspoon kosher salt, garlic powder, and granulated onion in a third shallow bowl.
  Dredge chicken thighs in flour mixture, dip in egg mixture, and press into panko mixture to coat, shaking off excess after each step. Place coated chicken thighs, skin-side up, onto the prepared baking sheet.
  Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
