Wednesday, October 24, 2007

Panko Fried Chicken Thighs

I love spicy crispy fried chicken. When I was 10 years old I would take the candy money my grandmother Jessie gave me and go to the local butcher shop and buy 5 pounds of chicken wings. I would bring them back and practicing my cooking and eating skills. I am a chicken junkie. The savory aroma of well-cooked chicken is like a powerful pheromone drawing me closer for some serious fowl munching.

Like most cooks, I am always trying new ways to play with an old favorite. I have used many things as a crumb breading. The short list includes regular bread crumbs, cracker crumbs, potato flakes, crushed corn flakes, ground nuts. Today I feel a bit nostalgic, I want some chicken which was marinated in buttermilk. Many times I have done a double buttermilk dip and flour dredge method. I wanted something lighter and crisper.

The process of breading is simple. The ingredient list may seem a bit long at first; But the marinade and the dredging mixture both use the same ingredients. I also like that it is a single dip and dredge process. It makes a lighter breading without an extra flour step and dip before dredging the chicken in the panko mix.

Mise en Place

Let's get busy with our prep work, it should not take a long time.


  • Large cast iron skillet or deep fryer
  • Long handled tongs
  • Wire draining rack or paper towels.


  • 1 ½ pound boneless skinless chicken thighs
  • Buttermilk Marinade
  • Panko Dredging Mix
  • Cooking oil with a high smoke point

Buttermilk Marinade


  • 1 cup buttermilk
  • 1 tablespoon Tabasco chipotle sauce
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne
  • ½ teaspoon ground thyme
  • ½ teaspoon dried tarragon
  • ½ teaspoon oregano
  • ½ teaspoon celery seed


  1. Combine all the ingredients in a large ziplock bag.
  2. Put the chicken into the marinating bag.
  3. Remove as much air as you can and close it tightly.
  4. Knead the bag to work the marinade into the meat.
  5. Let the chicken rest in the refrigerator for at least 2 hours..

Panko Dredging Mix


  • 1½ cup Panko bread crumbs
  • ½ cup all purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne


  1. Combine the ingredients in a large paper bag.
  2. Close and shake well to mix.
  3. Reserve the panko mixture until needed.

Bringing it all Together

  1. Heat your oil to 350°
  2. Drain the thigh pieces in a colander.
  3. Put them into the dredging bag one at a time.
  4. Shake the bag each time you add a piece of chicken.
  5. Let stand a minute and shake well again.
  6. Remove the breaded pieces from the bag.
  7. Let them rest a couple of minutes to let the breading set up.
  8. Place the chicken into the hot oil carefully.
  9. If you are frying in a skillet. turn your chicken after 10 minutes.
  10. Cook until brown and the juices run clear.
  11. You want an interior temperature of 165°
  12. Remove and drain on a rack or paper towels.
  13. Carry over cooking will bring the temperature to 180° after 10 minutes.
  14. Serve while hot with a assortment of dipping sauces.


eeny meany said...

This is my first time making fried chicken and your recipe is just delicious. Thank you for sharing it!

Christina said...

This is my new favorite fried chicken. I have made the recipe several times and it never disappoints. Thank you for posting!