Ingredients
1 cup (125g) all-purpose flour
1.5 tsp (2.5g) ground black pepper, divided
1 tsp (5g) kosher salt, divided
2 eggs, beaten
60ml milk
1 tbsp Sriracha sauce
1.5 cups (150g) unseasoned panko bread crumbs
0.5 tsp paprika
0.25 tsp garlic powder
0.25 tsp granulated onion
8 skin-on, bone-in chicken thighs
Directions
Step 1
Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
Step 2
In a shallow bowl, combine the all-purpose flour, 2/3 tsp of black pepper, and 1/3 tsp of kosher salt.
Step 3
In a separate shallow bowl, mix the beaten eggs, milk, Sriracha sauce, 1/3 tsp of black pepper, and 1/3 tsp of kosher salt.
Step 4
In another shallow bowl, combine the panko bread crumbs, paprika, remaining 1/3 tsp of black pepper, remaining 1/3 tsp of kosher salt, garlic powder, and granulated onion.
Step 5
Dredge the chicken thighs in the flour mixture, dip them in the egg mixture, and press them into the panko mixture to coat, shaking off excess after each step. Place the coated chicken thighs, skin-side up, onto the prepared baking sheet.
Step 6
Bake in the preheated oven for about 45 minutes, or until the chicken is no longer pink at the bone and the juices run clear. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer near the bone.