These Panko and Parmesan-coated oven fried panko crusted chicken thighs are light and affordable and flavored with a mixture of honey, garlic powder, and mustard. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Tara is a professional food photographer and recipe tester and developer. She received her bachelor’s degree in photography at the Azad University of Art and Architecture and her Diploma of Culinary Management from George Brown College in Toronto. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Panko crumbs, a dash of garlic powder, and shredded Parmesan cheese give these chicken thighs a tasty crispy exterior.

A package of chicken thighs often contains large and small pieces. Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet. Pat the chicken thighs with paper towels to dry them. Trim any excess fat or skin.

The skin adds juiciness and flavor, but feel free to remove it if desired. In a small bowl, combine the melted butter with the mustard, maple syrup or honey, and garlic powder. In another shallow bowl, combine the panko crumbs with shredded or grated Parmesan cheese, paprika, 1 teaspoon salt, 1 teaspoon pepper, and parsley. Brush or rub the chicken thighs all over with the butter and mustard mixture and then press all sides in the panko mixture to coat thoroughly. Place the coated chicken thighs on the rack over the prepared baking sheet.