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The Best Panko Breaded Chicken Thighs Recipe

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These crispy panko breaded chicken thighs are a family favorite in our house. They’re juicy on the inside with a perfectly golden, crunchy coating on the outside. Plus, they're super quick and easy to make too! They're a go-to of ours when we're low on time but craving something big in taste - and, honestly,  the kids simply can't get enough of 'em.

A whole panko breaded chicken thigh on a wooden board lined with parchment paper. The board has additional sliced chicken thighs and everything is garnished with fresh parsley.

Why I Love This Panko Chicken Thighs Recipe

I first discovered this recipe when my friend Caroline shared it with me. She’s known for hosting dinner parties where everyone fights for the last piece of her perfectly crispy chicken thighs.

There's just something about how crispy, tender, and juicy these panko-breaded thighs turn out that makes everyone who tries 'em fall in love. And, well, you know, love will have you do some crazy things, like fight over the last piece.

Anyway, she was kind enough to share her go-to recipe with me, so now I'm sharing it with you!

It's too good not to. 

A panko breaded chicken thigh sliced into strips on a wooden board lined with parchment paper. The board is garnished with fresh parsley, a lemon wedge, and has additional thighs.

Ingredients You’ll Need

This recipe uses simple, pantry-staples to create the perfect crispy chicken thighs:

For the Chicken:

  • 1 lb chicken thighs
  • ½ cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • 1 egg
  • 2 tablespoon water
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon black pepper
  • ½ teaspoon salt

For The Homemade Sour Cream Parsley Sauce:

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ¼ cup fresh parsley
  • 1 tablespoon lime juice

An overhead shot of several bowls in various sizes containing ingredients to make panko breaded chicken thighs including uncooked chicken thighs, panko breadcrumbs, egg, flour, fresh parsley, sour cream, mayo, lime, and spices.

How to Make Crispy Panko Breaded Chicken Thighs

Just a handful of simple steps are all it takes to make these crispy breaded chicken thighs.

Step 1: Prepare the Breading Station

Set up three plates for dredging. On the first plate, add all-purpose flour. In the second plate, whisk together an egg and water until smooth.

A white ceramic bowl with whisked egg and a white ceramic bowl of flour. The bowls are on a white counter with a white cloth napkin.

On the third plate, mix panko breadcrumbs with onion powder, garlic powder, paprika, turmeric, and black pepper.

A shallow ceramic plate with panko bread crumbs and seasonings. The plate is on a white counter with a white cloth napkin.

Step 2: Bread the Chicken Thighs

Pat the chicken thighs dry with paper towels, then season with salt. Dredge each piece of chicken in flour, then dip it in the egg mixture.

A ceramic bowl with a dredged chicken thigh submerged in whisked egg. The bowl is on a white counter with a plate of a panko breading mixture.

Finally, coat it in the panko breadcrumb mixture, pressing to ensure an even coating.

A shallow ceramic plate with a dredged chicken thigh coated in a panko breading mixture. The plate is on a white counter with a plate of uncooked thighs and a white cloth napkin.

Step 3: Bake To Crispy Perfection

Line a baking sheet with some parchment paper. Then, place the breaded chicken thighs in a single layer, ensuring they don’t touch, and coat 'em with a little baking spray.

An air fryer tray lined with parchment paper with six uncooked panko breaded chicken thighs. The tray is on a white counter with a white cloth napkin.

Cook at 350°F (180°C) for 10 minutes, then flip and cook for another 10 minutes until golden brown. Check that the internal temperature reaches 165°F (74°C).

An air fryer tray lined with parchment paper with six cooked panko breaded chicken thighs. The tray is on a white counter with a white cloth napkin.

Step 4: Make the Sour Cream Parsley Sauce

While the chicken cooks, blend together sour cream, mayonnaise, parsley, and lime juice.

A glass blender with the ingredients to make sour cream and parsley sauce. The blender is on a white counter with a white cloth napkin.

Season with salt and pepper, and blend until smooth using an immersion blender.

A glass blender with blended sour cream and parsley sauce. The blender is on a white counter with a white cloth napkin.

Step 5: Serve and Enjoy

Serve the crispy chicken thighs hot, drizzled with the sour cream parsley sauce. Garnish with extra parsley for a pop of color. Enjoy with a side salad or crispy potato wedges!

A close up of a panko breaded chicken thigh strip dipped in sour cream and parsley sauce. There is a white bowl of sauce on a wooden board lined with parchment paper blurred in the background.

My Expert Tips For Making This Panko Breaded Chicken Thighs Recipe

  1. Pat Dry for Extra Crunch: Make sure to pat the chicken thighs completely dry before seasoning. This helps the breading stick better and creates a crispier crust.
  2. Add Fresh Herbs: For extra flavor, sprinkle freshly chopped herbs like parsley or cilantro on top right before serving.
  3. Make Extra Sauce: This sour cream parsley sauce is so good, you’ll want to dip everything in it. Double the recipe to keep some on hand for salads or veggie dips.

Three pieces of panko breaded chicken thighs on a wooden board lined with parchment paper. One of the thighs is sliced in strips. The board is garnished with fresh parsley and lemon wedges. The board is on a white counter with a white ramekin of sour cream and parsley dipping sauce with a spoon inside it.

FAQs About Panko Breaded Chicken Thighs

Can I use chicken breasts instead?

Absolutely! Just be sure to pound them to an even thickness so they cook evenly. Adjust the cooking time as needed.

What can I serve with these chicken thighs?

They pair perfectly with a side salad, roasted veggies, or garlic mashed potatoes.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer/oven for around 5 minutes at 350°F.

Can I freeze the breaded chicken thighs and cook the later?

Yes, freeze them uncooked after breading. When ready to cook, bake from frozen at 360°F (180°C) for 20-30 minutes.

A hand dipping a piece of panko breaded chicken thigh into a sour cream and parsley dip. The dip is on a wooden board lined with parchment paper with additional pieces of chicken.

Final Thoughts

These crispy panko breaded chicken thighs are a must-try for anyone who loves juicy meatiness with a ton of good crunch. And, as I've said a few times now, they're so, so easy to make.

As always, if you give this breaded chicken thighs recipe a shot, let me know how it goes for you in the comments below. I have a feeling it will quickly become a family favorite!

Sliced panko breaded chicken thighs topped with sour cream and parsley sauce on a wooden board lined with parchment paper. The board has a white bowl of sour cream and parsley dipping sauce and garnished with fresh parsley and lemon wedge. The

More Breaded Chicken Recipes To Try Next

The Best Panko Breaded Chicken Thighs Recipe

A whole panko breaded chicken thigh on a wooden board lined with parchment paper. The board has additional sliced chicken thighs and everything is garnished with fresh parsley.

These crispy panko breaded chicken thighs are a family favorite in our house. They’re juicy on the inside with a perfectly golden, crunchy coating on the outside. Plus, they're super quick and easy to make too! They're a go-to of ours when we're low on time but craving something big in taste - and, honestly,  the kids simply can't get enough of 'em.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 lb chicken thighs
  • ½ cup AP flour
  • 1 cup Panko Bread crumbs
  • 1 egg
  • 2 tablespoon water
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon Turmeric
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ¼ cup parsley
  • 1 tablespoon lime juice

Instructions

    1. Begin by setting up a breading station with three plates. Place all-purpose flour on the first plate. For the second plate, mix together an egg and a little water until smooth. On the third plate, combine Panko breadcrumbs, onion powder, garlic powder, paprika, turmeric, and black pepper.

    2. Take the boneless, skinless chicken thighs and pat them dry with paper towels, then season them with a pinch of salt.

    3. Dredge each piece of chicken in the flour, shaking off any excess.

    4. Next, dip each floured chicken thigh into the egg mixture, ensuring it’s evenly coated.

    5. Then, press each piece into the breadcrumb mixture, making sure the Panko adheres well to the surface of the chicken.

    6. Lightly spray the basket of your air fryer with avocado oil. Place the breaded chicken thighs in a single layer in the basket, ensuring they don’t touch each other. Lightly spray the tops of the chicken with a bit more avocado oil for extra crispiness.

    7. Set your air fryer to 350°F (180°C). Cook the chicken for 10 minutes, then flip each piece and cook for an additional 10 minutes. Check for a crispy golden brown texture, and use an instant-read thermometer to make sure the internal temperature of the chicken reaches 165°F (74°C). Adjust the cook time slightly if needed, depending on the thickness of your chicken.

    8. While the chicken cooks, prepare a quick sour cream parsley sauce. In a blender cup, combine sour cream, avocado oil mayonnaise, fresh parsley, and lime juice. Season with salt and black pepper, then blend with an immersion blender until the sauce is smooth.

    9. Serve the crispy chicken thighs topped with the sour cream parsley sauce, and garnish with freshly chopped parsley. For the ultimate flavor and crunch, enjoy these juicy thighs right after cooking!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 581Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 214mgSodium: 803mgCarbohydrates: 34gFiber: 2gSugar: 3gProtein: 35g
© Brendan Cunningham
Cuisine: American / Category: Breaded Chicken Recipes
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