Servings:
4
Prep Time:
35 mins
Total Time:
35 mins
Ingredients
-
2large eggs, beatensee savings
-
2 cupspankosee savings
-
1/2 cupall-purpose floursee savings
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1/2 teaspooncelery saltsee savings
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1/2 teaspoongarlic saltsee savings
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1/2 teaspooncayenne peppersee savings
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4large skinless, boneless chicken thighs, lightly poundedsee savings
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1/2 cupcanola oilsee savings
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Lemon wedges, for servingsee savings
Directions
1.
Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450 degrees. Put the beaten eggs, panko and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko, pressing to help the bread crumbs adhere.
2.
Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake the chicken thighs for about 25 minutes, until they're golden and crispy, turning halfway through. Drain on paper towels and serve with lemon wedges.
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