1 cup all-purpose flour<br />
1 ½ teaspoons salt, divided<br />
¼ teaspoon ground black pepper<br />
2 large eggs<br />
2 tablespoons water<br />
2 cups Panko bread crumbs (substitute Italian Bread Crumbs)<br />
1 teaspoon paprika<br />
½ teaspoon garlic powder<br />
½ teaspoon onion powder<br />
2-2 ½ pounds boneless, skinless chicken thighs<br />
2 tablespoons olive oil
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.<br />
2. Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine the flour, ½ teaspoon salt, and pepper. In the second bowl, beat the eggs and water together. In the third bowl, combine the bread crumbs, remaining salt, paprika, garlic powder, and onion<br />
powder.<br />
3. Dredge each chicken thigh in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs. <br />
4. Place the chicken thighs onto the prepared pan. Drizzle olive oil on top of the thighs.<br />
5. Bake for 20-25 minutes until the chicken is crispy and golden brown on the outside and the<br />
internal temperature of the chicken reaches 165°F. Serve and enjoy!