18 Crispy Breaded Chicken Thigh Recipes for Every Occasion

Craving that perfect crunch? Whether you’re whipping up a quick weeknight dinner, hosting a game-day feast, or just indulging in some crispy comfort food, breaded chicken thighs are your golden ticket. With juicy, flavorful meat beneath a shatteringly crisp coating, these 18 recipes are guaranteed to hit the spot—no matter the occasion. Ready to fry, bake, or air-fry your way to deliciousness? Let’s dig in!

Classic Buttermilk Breaded Chicken Thighs

These Classic Buttermilk Breaded Chicken Thighs are crispy on the outside, juicy on the inside, and packed with that nostalgic comfort-food flavor you crave.

• 4 bone-in, skin-on chicken thighs
• 1 cup buttermilk
• 1 tbsp hot sauce (like Frank’s)
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil (for frying)

1. In a bowl, whisk together 1 cup buttermilk and 1 tbsp hot sauce. Add chicken thighs, turning to coat. Cover and refrigerate for at least 2 hours (or overnight).
2. In a shallow dish, mix 1 cup flour, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat (350°F if using a thermometer).
4. Shake excess buttermilk off each thigh, then dredge in the flour mixture, pressing to adhere. Fry 2 thighs at a time for 5–6 minutes per side, until deep golden and internal temp reaches 165°F. Drain on a wire rack.

The buttermilk tenderizes the chicken while the hot sauce adds a subtle kick—no bland bites here! For extra-crispy skin, let the breaded thighs rest 5 minutes before frying.

Tip: Save leftover seasoned flour to thicken pan sauces or coat fried green tomatoes!

Spicy Panko-Crusted Chicken Thighs

These crispy, fiery chicken thighs pack a punch while staying juicy inside—perfect for when you crave crunch with a kick.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup panko breadcrumbs
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large egg
• 2 tbsp hot sauce (like Frank’s RedHot)
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and drizzle with 1 tbsp olive oil.
2. In a bowl, mix 1 cup panko, 1 tbsp smoked paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. In another bowl, whisk 1 egg with 2 tbsp hot sauce. Dip chicken thighs in the egg mixture, then press into the panko mix to coat evenly.
4. Place thighs skin-side up on the baking sheet. Drizzle with remaining 1 tbsp olive oil. Bake 35–40 minutes until golden and internal temp reaches 165°F.

The magic here? The panko stays extra-crispy even after baking, while the hot sauce keeps the meat tender. Serve with cooling ranch or pickles to balance the heat.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Garlic Parmesan Breaded Chicken Thighs

These Garlic Parmesan Breaded Chicken Thighs are crispy on the outside, juicy on the inside, and packed with savory flavor—perfect for a weeknight dinner that feels extra special.

• 4 boneless, skinless chicken thighs
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 2 tbsp olive oil

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan cheese, 1/2 cup panko breadcrumbs, 2 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place 1/4 cup flour in a second bowl. In a third bowl, beat 1 large egg.
4. Coat each chicken thigh in flour, shaking off excess. Dip in egg, then press into the breadcrumb mixture, ensuring even coverage.
5. Heat 2 tbsp olive oil in a skillet over medium-high. Sear thighs for 2–3 minutes per side until golden. Transfer to the baking sheet.
6. Bake for 15–18 minutes, until chicken reaches 165°F internally and the crust is crispy.

The garlic-Parmesan crust adds a nutty, garlicky crunch that pairs perfectly with tender chicken—no frying required!

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Herb-Crusted Chicken Thighs with Lemon

These juicy chicken thighs get a crispy, golden crust thanks to a zesty herb blend and a bright squeeze of lemon—perfect for weeknights when you want big flavor with minimal fuss.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 tbsp olive oil, divided
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, zested and juiced (about 2 tbsp juice)

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, mix 1 tbsp olive oil, panko, Parmesan, parsley, thyme, garlic powder, salt, pepper, and lemon zest until crumbly.
3. Heat remaining 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 2 minutes more.
4. Press the herb mixture evenly onto the skin side of each thigh. Transfer skillet to the oven and bake for 20 minutes until internal temperature reaches 165°F.
5. Drizzle with lemon juice and let rest 5 minutes before serving.

The Parmesan-panko crust stays extra-crispy while the lemon cuts through the richness—no soggy breading here!

Tip: For extra browning, broil the thighs for 1–2 minutes at the end (watch closely!).

Crispy Breaded Chicken Thighs with Honey Mustard Glaze

These juicy, crunchy chicken thighs get a sticky-sweet kick from a tangy honey mustard glaze—perfect for when you want comfort food with a little extra flair.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In separate shallow bowls, place the 1/2 cup flour, beaten eggs, and 1 cup panko breadcrumbs mixed with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dredge chicken thighs in flour, dip in eggs, then coat evenly with the panko mixture. Press gently to adhere.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear thighs skin-side down for 3–4 minutes until golden, then flip and sear 2 more minutes. Transfer to the baking sheet.
5. Bake for 20 minutes or until internal temperature reaches 165°F.
6. Meanwhile, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. Brush glaze over thighs during the last 5 minutes of baking.

The double crunch from searing and baking makes these thighs irresistible, while the glaze caramelizes into glossy perfection.

Tip: For extra crispiness, place thighs on a wire rack over the baking sheet while roasting.

Italian-Style Breaded Chicken Thighs

These golden, herb-kissed chicken thighs deliver restaurant-quality crunch with minimal fuss—perfect for turning a weeknight dinner into something special.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup olive oil (for frying)

Instructions

1. Prep: Pat chicken thighs dry. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, oregano, salt, and pepper.
2. Coat: Dredge each thigh in flour (shake off excess), dip in egg, then press firmly into breadcrumb mix to adhere. Place on a plate.
3. Fry: Heat olive oil in a large skillet over medium heat. Cook thighs for 5–6 minutes per side until deeply golden and internal temperature reaches 165°F.
4. Drain: Transfer to a paper towel-lined plate to crisp up further.

The magic here? The Parmesan melts into the crust, creating a savory, crackly armor that stays crispy even after resting. Serve with lemon wedges to cut through the richness.

Tip: For extra crunch, let breaded thighs rest 10 minutes before frying—this helps the coating stick.

Cajun-Spiced Breaded Chicken Thighs

These Cajun-Spiced Breaded Chicken Thighs pack a crispy, flavorful punch—perfect for a weeknight dinner with a little Southern flair.

• 4 boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil (for frying)

1. In a shallow bowl, mix the flour, 1 tbsp Cajun seasoning, garlic powder, paprika, salt, and black pepper. In another bowl, place the beaten eggs. In a third bowl, combine the panko breadcrumbs and remaining 1 tbsp Cajun seasoning.
2. Dredge each chicken thigh in the flour mixture, shaking off excess. Dip into the beaten eggs, then coat evenly with the panko mixture, pressing lightly to adhere.
3. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and cook for 4–5 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
4. Serve immediately, with extra Cajun seasoning sprinkled on top if desired.

The double dose of Cajun seasoning—in the flour and breadcrumbs—ensures every bite is packed with bold, smoky heat. The panko crust stays extra-crispy, even after frying!

Tip: For extra crunch, bake the breaded thighs at 375°F for 10 minutes after frying.

Gluten-Free Breaded Chicken Thighs

These crispy, golden chicken thighs prove gluten-free doesn’t mean flavor-free—thanks to a crunchy almond flour coating and smoky paprika kick.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup almond flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 large egg
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, whisk together 1 cup almond flour, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
3. Beat the egg in a separate bowl. Dip each chicken thigh in the egg, then coat evenly with the almond flour mixture, pressing gently to adhere.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear thighs for 3 minutes per side until golden, then transfer to the baking sheet.
5. Bake at 400°F for 15–18 minutes, until internal temperature reaches 165°F and the coating is crisp.

The almond flour crust stays extra-crunchy after baking—no soggy breading here! Serve with a squeeze of lemon for brightness.

Tip: For extra heat, add ¼ tsp cayenne to the flour mix.

Air Fryer Breaded Chicken Thighs

These juicy, golden-brown chicken thighs come out perfectly crispy every time—no deep-frying required!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for misting)

Instructions:

1. Prep: Pat chicken thighs dry with paper towels. In three shallow bowls, set up: flour in the first, beaten eggs in the second, and panko mixed with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in the third.
2. Coat: Dredge each thigh in flour (shake off excess), dip in egg, then press into the seasoned panko, coating evenly.
3. Air Fry: Lightly mist the air fryer basket with olive oil. Arrange thighs skin-side down in a single layer (work in batches if needed). Mist tops with oil. Cook at 380°F for 12 minutes, flip, then cook 10–12 more minutes until internal temp reaches 165°F and crust is deep golden.

The panko creates an extra-crunchy crust that locks in the chicken’s juices—no soggy bottoms here! Serve with a squeeze of lemon for a bright finish.

Tip: For extra crispiness, let the breaded thighs rest 5 minutes before air frying to help the coating adhere.

Breaded Chicken Thighs with Ranch Dressing

These juicy, golden-crusted chicken thighs get an irresistible crunch from a simple breading—and dunking them in cool, tangy ranch takes them over the top.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil
• 1/2 cup ranch dressing (for serving)

Instructions:

1. Pat the chicken thighs dry with paper towels. In a shallow bowl, mix the flour, garlic powder, smoked paprika, salt, and black pepper. Place the beaten eggs and panko in separate bowls.
2. Dredge each thigh in the flour mixture, shaking off excess. Dip into the eggs, then coat evenly with panko, pressing lightly to adhere.
3. Heat the vegetable oil in a large skillet over medium-high heat. Cook the thighs for 5–6 minutes per side until deeply golden and crispy, and the internal temperature reaches 165°F.
4. Transfer to a paper towel-lined plate. Serve immediately with ranch dressing for dipping.

The panko creates an extra-crispy shell that stays crunchy even after cooling—perfect for picnics or packed lunches.

Tip: For extra flavor, stir 1/2 tsp dried dill and a squeeze of lemon into the ranch dressing.

Crispy Breaded Chicken Thighs with Sriracha Mayo

These juicy, crunchy chicken thighs pack a punch with a creamy, spicy mayo drizzle—perfect for when you crave bold flavor and satisfying crunch in every bite.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. In a shallow bowl, mix 1 cup panko, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Place 1/2 cup flour and 2 beaten eggs in separate bowls.
3. Coat each chicken thigh in flour, dip in egg, then press into the panko mixture until fully coated. Place on the prepared baking sheet.
4. Bake for 25 minutes, flipping halfway, until golden and crispy (internal temp should reach 165°F).
5. Meanwhile, whisk together 1/4 cup mayonnaise and 1 tbsp sriracha. Drizzle over the chicken before serving.

The double crunch from the panko and the spicy-cool mayo makes this dish irresistibly fun to eat—no deep fryer required!

Tip: For extra crispiness, broil the chicken for 1–2 minutes at the end (watch closely to avoid burning).

Breaded Chicken Thighs with Mango Salsa

These juicy, golden-crusted chicken thighs get a bright, tropical twist from a zesty mango salsa—perfect for turning a weeknight dinner into something special.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp honey
• Pinch of red pepper flakes (optional)

Instructions

1. Prep the chicken: Pat chicken thighs dry. In separate bowls, place the 1/2 cup flour, beaten eggs, and 1 cup panko mixed with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Bread the chicken: Dredge each thigh in flour, dip in egg, then coat with the panko mixture, pressing gently to adhere.
3. Cook: Heat 2 tbsp olive oil in a skillet over medium heat. Cook thighs for 5–6 minutes per side until deeply golden and internal temperature reaches 165°F.
4. Make the salsa: While chicken cooks, combine diced mango, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, 1/2 tsp honey, and a pinch of red pepper flakes (if using). Toss gently.

The contrast of the crunchy, savory chicken with the sweet-tangy salsa is downright addictive—serve it over rice or with a simple green salad for a meal that feels like a vacation.

Tip: For extra-crispy breading, let the coated chicken rest on a wire rack for 10 minutes before frying.

Breaded Chicken Thighs with Avocado Lime Sauce

These crispy, golden chicken thighs get a creamy, tangy lift from a quick avocado lime sauce—perfect for weeknights when you want big flavor without the fuss.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 tsp salt
• 2 tbsp chopped cilantro (optional)

Instructions:

1. Prep the chicken: In a shallow bowl, mix the flour, garlic powder, smoked paprika, 1/2 tsp salt, and black pepper. Dip each chicken thigh first in the flour mix, then the beaten eggs, and finally the panko, pressing to coat evenly.
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook the breaded thighs for 5–6 minutes per side, until deeply golden and crispy. Transfer to a paper towel-lined plate.
3. Make the sauce: In a blender, combine the avocado, sour cream, lime juice, 1/4 tsp salt, and cilantro (if using). Blend until smooth, adding 1–2 tbsp water if needed to thin.
4. Serve: Slice the chicken and drizzle with the avocado sauce. Enjoy immediately!

The contrast of crunchy panko against the cool, creamy sauce makes every bite irresistible—plus, the sauce doubles as a killer veggie dip later.

Tip: For extra-crispy chicken, let the breaded thighs rest on a wire rack for 10 minutes before frying.

Breaded Chicken Thighs with BBQ Glaze

These crispy, juicy chicken thighs get a sticky-sweet finish from a smoky BBQ glaze—perfect for weeknights when you want big flavor without fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup BBQ sauce
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Place 2 beaten eggs and 1 cup panko breadcrumbs in separate bowls.
3. Dredge chicken thighs in flour mixture, dip in egg, then coat with panko, pressing lightly to adhere.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook thighs skin-side down for 3–4 minutes until golden. Flip and cook 2 minutes more.
5. Transfer to the baking sheet. Brush each thigh with 1/3 cup BBQ sauce. Bake for 20 minutes until internal temperature reaches 165°F.

The panko crust stays extra-crunchy under the glaze, giving you the best of both textures in every bite.

Tip: For extra caramelization, broil the thighs for 1–2 minutes after baking—just keep an eye on them!

Breaded Chicken Thighs with Sweet Chili Sauce

These juicy, crunchy chicken thighs get a sticky-sweet kick from a drizzle of chili sauce—perfect for when you want something crispy but not fried.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/3 cup sweet chili sauce
• 1 tbsp chopped cilantro (optional garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix flour, garlic powder (1 tsp), smoked paprika (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). In another bowl, place beaten eggs, and in a third bowl, add panko.
3. Dredge chicken thighs in flour mixture, then dip in eggs, letting excess drip off. Press into panko to coat evenly.
4. Heat olive oil (2 tbsp) in a large skillet over medium-high. Cook thighs for 3 minutes per side until golden. Transfer to the baking sheet.
5. Bake for 15–18 minutes until internal temperature reaches 165°F. Drizzle with sweet chili sauce (1/3 cup) and garnish with cilantro.

The double-cooking method (pan-searing + baking) ensures extra crunch without drying out the meat—ideal for weeknights when you crave takeout-style texture at home.

Tip: For extra heat, mix a pinch of cayenne into the flour or drizzle with sriracha after baking.

Breaded Chicken Thighs with Garlic Aioli

These golden, crunchy chicken thighs are a weeknight hero—juicy inside, perfectly crisp outside, and dunked in a creamy garlic aioli that’ll have you licking your fingers.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil (for frying)
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Prep the chicken: Pat chicken thighs dry. In separate bowls, place flour; beaten eggs; and panko mixed with garlic powder, smoked paprika, 1/2 tsp salt, and black pepper.
2. Bread the chicken: Dredge each thigh in flour, dip in egg, then coat in panko mixture, pressing gently to adhere.
3. Pan-fry: Heat olive oil in a large skillet over medium heat. Cook thighs for 5–6 minutes per side until deep golden and internal temperature reaches 165°F.
4. Make the aioli: Stir together mayonnaise, minced garlic, lemon juice, and 1/4 tsp salt. Serve alongside chicken.

The magic here? Panko breadcrumbs give an extra-crunchy texture that holds up against the rich garlic dip—no soggy bottoms here!

Tip: For extra-crispy results, let breaded thighs rest on a wire rack for 10 minutes before frying.

Breaded Chicken Thighs with Herb Butter

These crispy, golden chicken thighs get a luxurious finish with a garlicky herb butter that melts into every bite—comfort food at its finest.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tsp minced garlic
• 1/2 tsp lemon zest

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. In another bowl, place 2 beaten eggs, and in a third bowl, add 1 cup panko.
3. Dredge chicken thighs in the flour mixture, then dip in the eggs, and coat evenly with panko. Place on the baking sheet.
4. Bake for 25 minutes until the crust is golden and chicken reaches 165°F internally.
5. While chicken bakes, mix 3 tbsp softened butter, 1 tbsp parsley, 1 tsp garlic, and 1/2 tsp lemon zest in a small bowl.
6. Once chicken is cooked, top each thigh with a dollop of herb butter and let it melt slightly before serving.

The panko crust stays extra-crispy even after baking, while the herb butter adds a bright, savory finish that takes these thighs from simple to spectacular.

Tip: For extra crunch, lightly spray the breaded thighs with oil before baking.

Breaded Chicken Thighs with Creamy Mushroom Sauce

This cozy weeknight dinner delivers juicy, golden-brown chicken thighs smothered in a rich, garlicky mushroom sauce—comfort food at its finest.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry. Mix 1/2 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow dish. Dip thighs in 2 beaten eggs, then coat in 1 cup panko, pressing to adhere.
2. Heat 2 tbsp olive oil in an ovenproof skillet over medium-high. Cook thighs skin-side down for 5 minutes until golden. Flip, then transfer skillet to oven. Bake for 20 minutes until internal temp reaches 165°F.
3. Remove chicken; set aside. In same skillet, sauté 8 oz mushrooms for 5 minutes until softened. Add 2 cloves garlic; cook 30 seconds. Pour in 1 cup heavy cream and 1/2 cup broth, simmering 3 minutes until slightly thickened.
4. Return chicken to skillet, spooning sauce over top. Garnish with 1 tbsp parsley.

The double-crisp panko crust stays crunchy even under the velvety sauce—a textural dream! Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the cream.

Conclusion

With 18 crispy, breaded chicken thigh recipes for every occasion, this roundup has something to satisfy every craving! Whether you’re cooking for a crowd or just spicing up weeknight dinners, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article on Pinterest for your next kitchen adventure. Happy cooking!