panko baked chicken thighs ( convection toaster oven)

Name: Panko Baked Chicken Thighs ( Convection Toaster Oven)
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 2 1/2 pound(s) chicken thighs (skinless and boneless and fat removed); 1 package(s) panko bread crumbs; 1/4 cup(s) egg whites; - fresh cracked black pepper; - sea salt

(5 RATINGS)

97 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on Aug 28, 2010

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.

Rate

prep time 20 Min

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

2 1/2 pounds chicken thighs (skinless and boneless and fat removed)
1 package panko bread crumbs
1/4 cup egg whites
- fresh cracked black pepper
- sea salt

How To Make panko baked chicken thighs ( convection toaster oven)

Step 1

Heat your toaster oven to 375'F. Put the oven on the convection setting.

Step 2

Line your toaster oven baking tray with heavy aluminum foil. Spray the aluminum foil with baking oil
Step 3

Clean the chicken thighs by removing all the excess fat. Wash and pat dry.
Step 4

Put the egg white in a shallow bowl. Put the panko bread crumbs in a shallow bowl.
Step 5

Dip the thighs in the egg white. Roll in the Panko. Make sure you cover all the meat.
Step 6

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.
Step 7

Remove from oven and let the meat sit for 10 minutes then serve.
Step 8

Enjoy!
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