Crispy and crunchy with lots of flavor.
Crispy Ranch Baked Chicken Thighs
- 1 lb chicken thighs (4 pieces) skinless
- 3/4 cup panko bread crumbs plain
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/4 tsp. onion powder
- 1/4 tsp. poultry seasoning
- 1/4 cup all purpose flour
- 2 large eggs
- 2 tbsp. ranch dressing
- 1 tsp. hot sauce
Preheat oven to 350°. Mix panko bread crumbs, paprika, garlic powder, salt, onion powder, poultry seasoning together and place on a piece of parchment paper. Place the flour next to the bread crumb mixture on the paper.
Beat the eggs in a small bowl. Add the ranch dressing and hot sauce and beat until fully blended together.
One by one dredge each chicken thigh in the flour, then dip in the egg mixture and generously coat with the bread crumb mixture. Press the bread crumbs into the thighs and place each one on a no stick baking sheet.
Bake the chicken thighs for 50 to 60 minutes or until internal temperature is 165° F and coating is golden colored.
These tasty chicken thighs go with most any vegetables or salads. Enjoy.
Did you know: It's been said that a chicken's left leg is more tender than it's right leg. This, because a chicken scratches with it's right leg making it more muscular. So next time you're shopping for chicken thighs/legs, be sure to share this with your butcher.