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Oven Fried Parmesan Chicken Thighs

Oven Fried Parmesan Chicken Thighs

Course Main Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 thighs
Author Nate


  • 6 each Chicken Thighs skin optional
  • 1.5 cup AP Flour
  • 1.5 cup Italian Bread Crumbs
  • 1 cup Parmesan cheese
  • 1 tsp granulated garlic
  • 1.5 tsp onion powder
  • 3 tsp salt
  • TT Black Pepper
  • 3 each Large Eggs
  • 1 cup milk
  • TT Frank's Red Hot Optional


  1. In a one gallon freezer bag add the flour, 1 tsp of the salt and some grinds of black pepper. Shake to mix.
  2. In a second one gallon freezer bag add the breadcrumbs, parmesan cheese, garlic, onion, the rest of the salt and a few grinds of pepper. Shake to mix.
  3. In a relatively deep bowl whisk together the eggs and milk. I added a few shakes of hot sauce in this mix, but that is optional for you.
  4. Add all the thighs to the bag of flour, seal the bag and then shake to coat thighs thoroughly. Set oven temp to 380°.
  5. One by one take the thighs out of the flour, dip in the egg mixture to coat evenly and then add egg coated thigh to the bread crumb bag. Shake to cover thigh with crumbs then remove thigh to rack lined sheet pan.
  6. Once all thighs have been individually breaded and placed on rack, liberally spray pan spray on thighs to coat.
  7. Place racked thighs in preheated oven and bake for approximately 45 - 60 minutes, or internal temp reaches 160° and breading is golden brown.
  8. Remove from oven and served with side and salad of your choice. Enjoy.