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Panko is a type of breadcrumb. It is consistent in texture and crisps up real nice when coating chicken to roast. I use bone-in chicken thighs. Panko can be used to coat fish and pork chops. I buy a fresh package each year. The technique I use in this recipe was to sprinkle directly onto one side of a chicken thigh and sprinkle the seasonings on top of the panko. Turn the chicken over and repeat. I left the skin on the chicken thigh to keep the meat moist.

Ingredients

Chicken thighs, 1 to 2 per serving

Panko, ¼ cup for 3 chicken thighs

Smoky paprika, ½ tsp

Garlic granules, ¼ tsp

Cayenne pepper flakes, ½ tsp

Black pepper, ¼ tsp

Preparation

Preheat oven to 400 F. I use a piece of foil in the bottom of a baking dish. Helps with clean-up. Place chicken on the foil. Sprinkle panko evenly over chicken. Sprinkle your seasonings. Turn chicken over and repeat. Put the skin side up before baking. Bake 40 minutes. Use a meat thermometer to check for 165 degrees internally in the thickest part of the larger piece of chicken.