How to Make Panko Chicken Thighs: Know the Methods

Author: Jenny J Brown
February 18, 2021

Suppose you have chickens at home for your upcoming meal; you can gather some necessary spices & raw materials around you for cooking. However, panko chicken thighs is one of the prominent Asian style cuisine you can have; that’s what the article is about.

I tried many dishes at home, but never cooked the dish; that’s why I watched some YouTube tutorials to make crispy fried Panko chickens. My Italian neighbour actually tasted the dish at the nearby restaurant & suggested me to learn the methods; isn’t that amazing?

Anyway, you can read the article to find more about the significant dish; you won’t have any confusion about the dish further.

First of all, you need to collect the necessary items to cook the desired dishes; you have to gather mayonnaise, butter, paprika, spices, ginger, garlic, etc. to prepare the dish besides the best chicken thighs ( because the high quality products ensure the good taste & texture.Let’s see the steps of preparing the amazing chicken dish; it won’t take too much time & labor:

  • Next, you must preheat the oven for some minutes & the temperature range must be within 375°F-425°F; preheating makes the oven prepared & baking the chicken thighs easier.
  • Now, you must take some skinless boneless chicken thighs in ovenbut you have to put the mayo mixture on the pieces well; moreover, you should coat the pieces with the items you have put in another bowl.
  • Anyway, you have to put the marinated & coated chicken pieces on a tray, but please make sure you have brushed some oil on the tray & set the temperature at 165°F. 
  • Lastly, you have to bake & cook until it’s properly cooked inside & crispy outside; you can touch the chickens to check the texture & hardness. The total time of cooking may not exceed 1 hour & 20 minutes; it’s usually done before that.

These are the simple steps to make panko patterned chicken thighs; if you’re a beginner in cooking, you won’t face any difficulty to cook the dishes.

What Is the Nutritive Value of the Panko Chicken?

It’s a quite nutrient-dense dish among the most spicy chicken dishes; let’s find out what amount of nutrition you can get from the dish:

  • You can have up to 630 Kcal energy from a serving of breaded chicken thighs due to the high calorie ingredients used to prepare the cuisine.
  • The protein content is around 21g, carbohydrate nearly 16g, & fat 56g; please don’t worry because the dish barely contains any cholesterol or other harmful fats.
  • You will have many micronutrients in the dish in plenty of amount; anyway, if you want to have a delicious & energy-rich food in your meal, you can keep the dish in your count.

You may not have much difficulties while cooking the chicken dish because the processing method is not clumsy, but you may face challenges while coating the chicken thighs; so, be careful while doing that.

You may have the Panko dish ready for 3-4 persons if you follow the standard recipe or pick medium-size chickens; on the other hand, you have to make changes in the proportion if you want to add or deduct persons or quantity from the recipe.

How to cook panko chicken thighs in the oven?

Panko chicken thighs are popular in restaurants around the world because of their crispy texture, but they are easy to make at home. The panko bread crumbs that coat the chicken are made from white bread that is cut into large pieces and then dried. It is then beaten until its texture is like coarse sand, and then the pieces are baked or fried in oil.

The coating of the panko chicken thighs is then laid on the chicken and baked until the chicken is cooked through and the breading is golden brown. These chicken thighs are cooked in the oven and are easy to make quickly since the chicken usually has to be cooked to an internal temperature of 165 degrees Fahrenheit.

How to make Panko-Crusted Roast Chicken Thighs

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat; cook 4 chicken thighs, skin side up, until well browned and crisp on the bottom, about 5 minutes. Turn and brown on the second side, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 tablespoons olive oil, 2 more chicken thighs, and remaining skin side up. Return chicken to skillet; cook over medium heat, turning once, until browned on the third side, about 5 minutes—transfer chicken to plate and keep warm.

The tips

Bring the chicken broth to a boil in a small saucepan over medium heat, scraping up the brown bits on the bottom of the pan. Remove from heat and pour into the saucepan along with the extra thyme leaves. Let stand 5 minutes: strain and discard thyme leaves. Meanwhile, lightly toast the panko in the oven for 1 minute on each side or until golden brown.

Transfer to a plate and set aside. Put the leftover sauce from the simmering broth into a small food processor and puree. Strain the sauce through a fine-mesh sieve, discarding any solids. Divide the chicken thighs among six overproof plates. Top each plate with a dollop of the butter-mustard sauce. Sprinkle the crumbled panko over the sauce and serve right away.

How to cook Paprika Panko Crusted Chicken Thighs

This is a simple and filling dinner that is perfectly paired with fresh asparagus. All you need is your favorite recipe for your favorite pasta sauce. You can spice it up with your favorite barbecue sauce or leave it on the mild side. I also highly recommend using an outstanding quality, coarse salt; you want the chicken to really cook through with the salt.

Be sure to check out these 5 shortcuts to chicken! Print Recipe Pin Recipe Serve it with these creamy bowtie & asparagus pasta, and you’ll have a warm, summery meal with chicken, a refreshing side salad, and a sweet homemade dinner sauce. -Get this kind of sauce recipe at Food.

Suggestions forPaprika Parmesan Crusted Chicken

I really recommendmarinating your chicken thighs in the Paprika & garlic Panko mixtureovernight. It gives the thighs a tender, juicy and flavorful crust on top andthe stickiness inside to give it extra hold, which makes this chicken eveneasier to slice and serve. For this recipe, you will need two baking sheets forbaking the chicken.

Also, for the ease of slicing and serving the chickenthighs, I always prefer to use my Pie-It-Forward Slice and Serve slicing systemto make slicing easy and faster for my kids and I. You can purchase your ownPie-It-Forward Slice and Serve slicer on Amazon. For our Paprika ParmesanCrusted Chicken, we are using the Pie-It-Forward Slice that has been changed towork perfectly with a Paprika & Garlic Panko mixture.

What to Serve with this Recipe

Before I list out the side dishes, I want to mention that some of my family cannot eat dairy because of medical reasons, so I have created this recipe without the usual blue cheese crumbles for the side dishes. They love it without, so just omit this and use what you like in your salad. The green beans are a little lighter on the sauce and a little nuttier, which my family loves.

What We Really Love About This Recipe Obviously, my hubby’s favorite part is the chicken. The crunchy panko coating and Parmesan taste are a winner in our book. The sauce is great, but the side dishes are even better. I rarely make recipes with asparagus because they are so delicate, but these mini pots stickers that are served with them take it to a whole new level of deliciousness.


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Panko Chicken - Video

Frequently Asked  Questions  (FAQs)

1. How do you get panko to stick to chicken?

To get panko to stick to thechicken, simply add vegetable oil to the panko mix when it’s placed on top ofthe chicken. To re-coat, simply dip the chicken back into the panko mixture and place it back into the oven for a few extra minutes.

2. Canyou eat panko raw?

Panko is a Japanesebreadcrumb made from crustless white bread. Panko is very light and airy,resulting in a crunchy texture when fried. It can be eaten raw but maybe stale if not properly stored.

3. Do you add the peanut oil to the panko crumbs?

Yes, mix the panko crumbs with the peanut oil and spread in a baking dish, then bake at 350 degrees.

4. What do you use panko for?

Panko is a Japanese-stylebreadcrumb produced from bread without crusts. It is an essential ingredient in fried chicken or tempura.

5. Which is better, panko orbreadcrumbs?

Breadcrumbs are best whenyou want a bit of crunch to your recipe. Panko is perfect for recipes callingfor a crispy fried texture.

Breadcrumbs are moreflexible than panko and can be used in a wider variety of dishes. They areadded to recipes as a thickening agent and a flavoring agent. Panko is used forfried chicken and breaded fish. It is made of crushed bread and has a crispier texture than regular breadcrumbs.

6. Do you need flour for panko?

Yes, you do. Panko breadcrumbs are finely ground breadcrumbs used as a crisp topping for fried foods. They are used for coating fried foods because they are light and airy breading.


Making Panko chicken thighs is not a difficult one; moreover, you will know the queries if you read it full & properly. However, you should definitely try this dish to cook if you’re a hobbyist or want to be a professional because it’s been a quite famous cuisine.

Please explore more & more dishes keeping the Panko as the basic one; you have no idea how much options you have in front of you.
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