Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs or breasts
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 tsp hot sauce

Instructions:

  1. Pat the chicken thighs or breasts completely dry with paper towels. Note: Any moisture left will create a steam barrier. Season liberally with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  2. Set up your dredging station. Bowl one gets 1 cup all purpose flour, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper.
  3. In bowl two, whisk together 2 large eggs, 1/4 cup whole milk, and 1 tsp hot sauce.
  4. Bowl three is simply 1 cup Panko breadcrumbs.
  5. Dip the chicken in the seasoned flour, shaking off any excess. Note: Too much flour leads to a chalky taste.
  6. Dip the floured chicken into the egg wash, ensuring it's fully coated.
  7. Press the chicken firmly into the Panko breadcrumbs. Use your palms to push the crumbs into the meat to ensure a thick, velvety coating.
  8. Place the breaded chicken on a wire cooling rack set over a large rimmed baking sheet.
  9. Bake at 400°F (200°C) for 40 minutes. Flip the chicken halfway through (at the 20 minute mark) until the crust is golden brown and sizzling.
  10. Remove the chicken once the internal temperature reaches 165°F (74°C).