My grandma starting making this long before “Shake and Bake” existed. It’s surprisingly delicious. The allspice is essential – don’t try to make it without!
- 8 boneless, skinless chicken thighs
- 1 cup Panko bread crumbs
- 2 tablespoons flour
- 1 egg, beaten
- 3/4 teaspoon salt
- 3/4 teaspoon allspice
- 1/2 teaspoon pepper
- 1/2 teaspoon Old Bay Seasoned Salt
- Preheat oven to 475 degrees.
- Place a wire rack over a sheet pan and spray with cooking spray. For easy clean up, line the pan with aluminum foil.
- In a shallow bowl or pie plate, mix together Panko, flour, allspice, Old Bay, salt, and pepper and mix well. I don’t add any butter or oil to the breadcrumbs, but mixing in 3-4 tablespoons will result in a richer, more golden coating.
- In a separate shallow bowl, whisk together the egg and a spoonful of milk or water.
- 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 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.
- Bake in preheated oven until golden brown and cooked through, about 15 minutes, or until the internal temperature at the thickest part of the chicken is 165. If you’d like the bottom side to brown, flip the chicken and set the oven to broil for a minute or two. I personally don’t mind the browning on one side only. If you find the top isn’t browned enough after 15 minutes, put on the broiler for about 5 minutes, watching constantly.
Bone-in chicken thighs work well too, but cooking time will increase to approximately 30 minutes.