Panko gives crisp skin and stays golden, not soggy, even under sauce. These thighs take fifteen minutes to cook through and don't dry out. The shelf finally earns its keep.

Serves 2. 25 minutes, 15 at the stove.

About 600 calories a serving, 39 g protein, 42 g carbohydrate, 30 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat four chicken thighs dry with paper towels and season all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Set up three shallow bowls: one with 1/4 cup flour, one with 1 beaten egg, and one with 1 cup panko.
2. Coat each thigh in flour, shaking off excess, then dip in egg and press into panko until all sides are covered. Set on a plate and let rest two minutes so the coating adheres.2 min
3. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Lay the four thighs skin side down and cook until the panko is golden brown and the skin underneath is crisp, about seven minutes. Turn and cook skin side up until the chicken registers 165 degrees fahrenheit [74 degrees celsius] in the thickest part, about eight minutes. While they cook, wipe down your prep bowls.15 min

Note Swap boneless thighs and reduce cooking time to ten minutes total. Leftovers keep four days and reheat well in a 325 degree fahrenheit [163 degrees celsius] oven for five minutes. Serve with a simple salad or steamed greens.