“Fried” Chicken

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


  1. 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.
  2. Pour panko into a shallow mixing bowl. Drizzle with olive oil, toss and rub with fingertips to evenly moisten.
  3. Add paprika, thyme, garlic powder, and cayenne pepper, season with salt and pepper to taste, then toss.
  4. In a separate shallow mixing bowl whisk together egg whites, salt, and pepper until slightly frothy.
  5. 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.
  6. Transfer to prepared wire rack, spacing evenly apart. 
  7. 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