Panko Baked Chicken Thighs ( Convection Toaster Oven)
loading...
loading...
| Recipe Rating: | |
| Categories: | Chicken, Quick & Easy |
| Serves: | 4 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 2 1/2 lb | chicken thighs (skinless and boneless and fat removed) |
| 1 pkg | panko bread crumbs |
| 1/4 c | egg whites |
| fresh cracked black pepper | |
| sea salt |
Pinched by Sue_Lee, and 69 more.
- Grocery List
- Rate
- Comment
-
- Follow Jo
Jo ZimnyWell SeasonedAlbuquerque, NM (pop. 545,852)EmilyJoMember Since Apr 2010Jo's Notes:
This simple recipe is my invention. I am a lover of chicken and I especially enjoy baked chicken. I love the dark meat and it is so tasty when it's coated because that seals in the juices keeping the meat tender and delicious.
Directions
Heat your toaster oven to 375'F. Put the oven on the convection setting.Line your toaster oven baking tray with heavy aluminum foil. Spray the aluminum foil with baking oilClean the chicken thighs by removing all the excess fat. Wash and pat dry.Put the egg white in a shallow bowl. Put the panko bread crumbs in a shallow bowl.Dip the thighs in the egg white. Roll in the Panko. Make sure you cover all the meat.Place in the prepared baking tray and sprinkle with fresh cracked black pepper and sea salt. Spray the tops of the chicken with more cooking spray. Bake for 30 minutes.Remove from oven and let the meat sit for 10 minutes then serve.Enjoy!
Recipes You May Like:
-
Creamy Baked Chicken
Pinched by fizzgig81, and 1,030 more.
-
Baked Chicken and Dumplins
Pinched by Wendy72, and 10,613 more.
-
Man Catching Fried Chicken
Pinched by mcm5000, and 5,576 more.
-
Dakdoritang - Korean Spicy Chicken
Pinched by racecargirl1400, and 584 more.
(Switch to Newest First)