Panko Baked Chicken Thighs ( Convection Toaster Oven)

Jo Zimny


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.

★★★★★ 5 votes
20 Min
30 Min


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


1Heat your toaster oven to 375'F. Put the oven on the convection setting.
2Line your toaster oven baking tray with heavy aluminum foil. Spray the aluminum foil with baking oil
3Clean the chicken thighs by removing all the excess fat. Wash and pat dry.
4Put the egg white in a shallow bowl. Put the panko bread crumbs in a shallow bowl.
5Dip the thighs in the egg white. Roll in the Panko. Make sure you cover all the meat.
6Place 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.
7Remove from oven and let the meat sit for 10 minutes then serve.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy