Spicy Panko Chicken

A quick to assemble, baked version of spicy chicken.

Whether it’s Game Day or any busy week night, this is a recipe that I do hope you will go to often.  With only four ingredients, this is very easy to make and can be served in a variety of ways, making it very versatile.  Served as the protein accompaniment with vegetables and a starch, sandwiched in a kaiser roll with lettuce and tomato, or as a stand-alone game time snack, this will please almost any crowd.

Boneless chicken thighs are marinated in hot sauce, coated with a mixture of panko bread crumbs and olive oil, then baked until done.  It’s that simple; no laundry list of spices, no dredging, no deep-frying, nor any messy clean-up is required! Marinating the chicken in hot sauce provides the heat and flavor.  You can always add a little extra dry spice if you want to kick it up!

Makes 8 servings


2 to 2 1/2  pounds boneless chicken thighs
5 oz. hot sauce of your choice
8 oz. (by weight) panko bread crumbs ( ~3 cups by volume)
1/2 cup olive oil


4-5 hours before mealtime, place the chicken in a bowl, add the hot sauce and mix to make sure it’s evenly coated.  If the thighs are large, you can cut into smaller pieces.

Cover with plastic and refrigerate.

Preheat oven to 425F about 45 minutes before mealtime.

In a bowl, combine the breadcrumbs and light olive oil.  Use a fork to work the mixture well to coat all of the panko crumbs.  The oil will help to brown the breadcrumbs.

Dip each piece of marinated chicken into the breadcrumb mixture.  Make sure all sides are coated.  (The hot sauce helps the breadcrumbs adhere well).

Place all pieces onto a sheet pan.

Coated and ready for baking. Space well, using 2 pans if needed.

Cook in 425 oven until brown and chicken is cooked through, approximately 35 minutes.


Leftovers can be frozen and reheated.

This entry was posted in Baked Chicken, Panko Chicken. Bookmark the permalink.

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