My grandma starting making this long before “Shake and Bake” existed. It’s surprisingly delicious. The allspice is essential!
- 6 boneless, skinless chicken thighs (I prefer Organic Smart Chicken)
- 1 cup Panko bread crumbs
- 1 tablespoon olive oil or butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 – 3/4 teaspoon allspice
- 1/2 teaspoon pepper
- 1/4 teaspoon Old Bay Seasoned Salt
- 1 egg, beaten (optional)
- Preheat oven to 425 convection (if you have).
- Mist a wire rack with cooking spray, then set in a rimmed baking sheet. For easy clean up, line the baking sheet with aluminum foil.
- In a skillet, melt the oil or butter and add Panko. Mix constantly until lightly browned. Remove from heat and add flour, allspice, salt and pepper and mix well. Set the pan on a work surface.
- In a separate shallow bowl, whisk together the egg and a spoonful of milk or water. This step is optional, as I usually find the chicken moist enough on their own to adhere to the bread crumb mixture.
- Working with one piece of chicken at a time, dip both sides of chicken in eggs and then transfer to the Panko mixture. Dredge both sides in the mixture while pressing to adhere.
- Transfer chicken to prepared wire rack, spacing evenly apart. Try not to place the chicken too close together. I once tried making a double batch on one sheet pan and they didn’t cook properly.
- If you’d like, spray the chicken with cooking oil to enhance browning.
- Bake until golden brown and cooked through, about 25 minutes, or until the internal temperature at the thickest part of the chicken is 165. If the chicken isn’t browned enough, change the heat setting to broil and allow to bake another 3-5 minutes. If you’d like the underside to be browned as well, flip and broil a few minutes.
Bone-in chicken thighs work well too, but cooking time will increase to approximately 30 minutes.