Crusty Paprika Baked Chicken Thighs

I’m a big fan of cooking with fresh herbs. They brighten a ho-hum dish, and give it WOW factor.

Fried Chicken

Fried Chicken

But when I want to faux fry chicken, dried herbs create a savory appeal that does a good job of making my baked chicken taste as though I’d fried it.

Fried Chicken

Fried Chicken

Don’t forget to use Rocco DiSpirito’s faux frying technique and bake your chicken on a rack. You’ll be happy with the results. Every inch will be crispy and nicely browned.

Are you sure this isn’t fried chicken? Happy cooking!

Crusty Paprika Baked Chicken Thighs
  • ⅔ cup low fat buttermilk
  • 1 cup panko bread crumbs
  • 1 ½ tablespoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ tablespoon onion powder
  • 4 large skinless chicken thighs
  1. Preheat oven to 375 degrees.
  2. Line a cookie sheet with foil and place a cookie rack on top. Spray with cooking spray for easier cleaning.
  3. Combine panko, paprika, garlic powder and onion powder in a bowl. Place buttermilk in another bowl.
  4. Dry chicken thighs and then dredge in them buttermilk and panko mixture, then place on cooking rack. Spray with olive oil cooking spray.
  5. Bake for 25 - 30 minutes until chicken is cooked through and no longer pink next to the bone.
Nutrition Information
Serving size: 4

Nutrition Per Serving
Calories: 182, Weight Watchers PointsPlus 4
Total Fat: 3.24g
Cholesterol: 37mg
Sodium: 268mg
Total Carbs: 22.56g
Dietary Fiber: 1.38g
Sugars: 3.90g
Protein: 13.49g

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Thank you for sharing!



    • says

      My faux fried recipes always came out soggy until I started cooking them on a rack and using panko bread crumbs. I often spray the top with olive oil cooking spray to help it brown. Works great. Enjoy the week to come!

  1. says

    Ahh… Panko… how I do love thee! Love this recipe. I don’t fry foods at home, so normally we go out when I need a fried chicken fix. This is a super variation on the fried chicken theme, and I thank you for the post! Love the smoked paprika!

    • says

      I used to do that, but never had the buttermilk on hand. Now I buy powdered buttermilk. Thanks for the reminder – it does such a terrific job of tenderizing the meat.

  2. says

    Reeaally like that you use buttermilk, great idea!
    I use Panko on mine too, & recently used Panko for fried okra breading. I highly recommend!

    • says

      I don’t even buy or make bread crumbs anymore. Panko does such a good job. I only wish I could find the whole wheat version, but my local grocery stores don’t seem to sell it.

  3. says

    I love this recipe, especially because you use panko and is oven baked instead of fried. Looks delicious with the crunchy panko crust.
    Have a great week Kristi :-)

    • says

      Hi Trish – thank you so much for visiting! You could use bone in or boneless. Either would work. So would chicken breast if you prefer. I just remove the skin because I don’t eat it and I want the crust on the chicken. Have a lovely day. :)


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