Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/4 cup olive oil

Instructions:

  1. Pat the chicken completely dry with paper towels. Note: Moisture is the enemy of crispiness; wet skin steams instead of frying.
  2. Season the chicken generously with salt, pepper, garlic powder, and smoked paprika.
  3. Whisk the olive oil in a bowl and toss the chicken pieces to coat evenly. Note: This ensures every nook and cranny is seasoned and ready to crisp.
  4. Dredge each piece of chicken in all purpose flour, shaking off any excess.
  5. Press firmly into the panko breadcrumbs until the coating is packed tightly. Note: Be aggressive here; you want a thick, secure shell.
  6. Place a wire cooling rack atop a rimmed baking sheet.
  7. Arrange the chicken pieces on the rack without crowding. Note: Leave at least an inch between pieces for airflow.
  8. Bake at 400°F (200°C) until the crust is mahogany colored.
  9. Use a meat thermometer to check for 175°F (80°C) internal temperature for thighs. Note: Bone in meat needs to hit a higher temp than breasts to be safe and tender.
  10. Let the meat rest on the rack for 5 minutes until the juices redistribute.