Tink's Crunchy Panko Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 lb boneless skinless chicken thighs
• 3/4 cup panko breadcrumbs (japanese breadcrumbs found in the baking aisle of the grocery.)
• 1 tablespoon flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon sea salt (or to taste, table salt can be substituted)
• 1/8 teaspoon black pepper (or to taste)
• 1/4-1/2 cup mayonnaise
• 1/2 teaspoon smoked paprika

Recipe

• 1 preheat oven to 375°f.
• 2 line a 9x13 baking dish with aluminum foil and spray foil with non-stick cooking spray. set aside.
• 3 trim fat from thighs, if needed, rinse and pat dry. set aside.
• 4 in pie plate or similar sized dish, combine panko crumbs, flour, garlic powder, crushed red pepper, salt and pepper.
• 5 in second pie plate or dish, combine mayo and smoked paprika.
• 6 coat each chicken thigh with a light to medium coat of the mayo mixture and then roll in panko mixture.
• 7 arrange in the prepared baking dish with a little space between each piece of chicken, if possible.
• 8 bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.