Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Instructions:
- Prepare the Chicken: Begin by patting dry the chicken thighs with paper towels. This helps absorb moisture, promoting crispiness later on.
- Seasoning and Coating Preparation: In a large mixing bowl, combine panko breadcrumbs, flour, garlic powder, onion powder, paprika, salt, and pepper. Make sure all ingredients are evenly mixed.
- Coat the Chicken Thighs: In a separate bowl, drizzle olive oil over each chicken thigh and rub it in to ensure even coverage. Then coat each thigh thoroughly with the breadcrumb mixture; press firmly so that it adheres well.
- Sear for Extra Crispiness (Optional): For an extra layer of crispiness that you can achieve without frying: Heat a skillet over medium-high heat and add a little olive oil. Once hot, place coated chicken thighs skin-side down in the skillet for about two minutes until golden brown before transferring them to your crock pot.
- Crock Pot Cooking Setup: Place the breaded chicken thighs into your crock pot in a single layer with skin side up—this allows fat to render out during cooking while keeping moisture locked inside.
- Cook on Low or High Setting: Cover your crock pot lid tightly: Cook on low for approximately 6-8 hours. Or cook on high for approximately 4 hours—the chicken should reach an internal temperature of at least 165°F (75°C).
- Final Crisping Step (Optional but Recommended): If you want ultimate crispness: Preheat your ovens broiler once cooking is complete. Carefully transfer cooked chicken thighs onto a baking sheet lined with foil and place under broiler for about 3-5 minutes, watching closely until they become irresistibly crispy!
- Rest Before Serving: Let the crispy chicken rest for about five minutes before serving; this helps redistribute juices within the meat ensuring moist bites every time!