Keep the bone in and fat out. This baked version is perfectly seasoned and surprisingly crispy.
- Cooking spray
- 2 cups panko bread crumbs
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste (but not more than ⅛ teaspoon)
- 3 large egg whites
- 8 (5-6 ounces each) bone-in skinless chicken thighs and legs, excess fat trimmed
- Preheat oven to 400°F. Place a large wire rack over an 18 x 13 baking sheet and spray wire rack with nonstick cooking spray.
- Pour panko into a shallow mixing bowl. Drizzle with olive oil, toss and rub with fingertips to evenly moisten.
- Add paprika, thyme, garlic powder, and cayenne pepper, season with salt and pepper to taste, then toss.
- In a separate shallow mixing bowl whisk together egg whites, salt, and pepper until slightly frothy.
- Working with one piece of chicken at a time, dip both sides of chicken in egg white, then transfer to panko mixture and dredge both sides in mixture while pressing crumbs to adhere.
- Transfer to prepared wire rack, spacing evenly apart.
- Bake in preheated oven until golden brown and cooked through (center of thickest portion should register 165°F on an instant-read thermometer), about 50 minutes. Serve warm.
Per serving: 282 calories; 10 g fat; 96 mg cholesterol; 219 mg sodium; 304 mg potassium; 11 g carbohydrates; 22 g protein