Pan Fried Chicken Thighs
These Crispy Fried Chicken Thighs are coated in seasoned flour, dipped in egg wash, and finished with a crunchy panko-Parmesan coating before being pan fried until golden brown. Juicy on the inside and crispy on the outside, they're an easy dinner that feels a little special without a lot of extra work.
Servings 6
Ingredients
Chicken
- 1½ pounds boneless skinless chicken thighs or breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Flour Dredge
- 1 cup flour
- 1 teaspoon seasoning salt
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Egg Wash
- 2 eggs
- 1 tablespoon water
- ½ teaspoon salt
- ¼ teaspoon black pepper
Breadcrumb Coating
- 1½ cups panko
- ¼ cup finely grated Parmesan
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Zest of 1 lemon
Finish
- Avocado oil for frying
- Flaky salt
- Lemon wedges
Instructions
- Place the chicken between two sheets of plastic wrap and pound to an even ¼-inch thickness.
- Season both sides of the chicken with the kosher salt and black pepper.
- In a shallow bowl, whisk together the flour, seasoning salt, garlic powder, onion powder, paprika, and black pepper.
- In a second shallow bowl, whisk together the eggs, water, salt, and black pepper.
- In a third shallow bowl, combine the panko, Parmesan cheese, salt, garlic powder, onion powder, Italian seasoning, and lemon zest.
- Dredge each piece of chicken in the flour mixture, shaking off any excess.
- Dip into the egg mixture, allowing any excess to drip off.
- Press firmly into the panko mixture, coating both sides evenly.
- Place the breaded chicken on a wire rack and let rest for 5 to 10 minutes. This helps the coating adhere during cooking.
- Pour about ¼ inch of avocado oil into a large skillet and heat over medium heat until the oil reaches 350°F.
- Carefully add the chicken to the hot oil, working in batches if needed. Cook until golden brown and crisp:
- Chicken thighs: 3 to 4 minutes per side, or until the thickest part reaches 175°F. Chicken breasts: 2 to 3 minutes per side, or until they reach 165°F.
- Transfer to a clean wire rack and immediately sprinkle with flaky salt.
- Serve warm with lemon wedges and an extra squeeze of fresh lemon juice, if desired.
Video
Notes
- Letting the breaded chicken rest before frying helps the coating stay attached.
- Maintain an oil temperature of 350°F for the crispiest results.
- Chicken thighs are more forgiving and stay juicier, but chicken breasts work well too.
- Reheat leftovers in the oven or air fryer to help restore the crispy coating.