Elaine Walker, Poultry

Crispy Panko Chicken Thighs

2/3 cup mayonnaise
1/3 cup ranch salad dressing
1/2 teaspoon paprika
3/4 cup Panko Japanese-style unseasoned bread crumbs
4 chicken thighs (with bone or boneless)
cooking spray

Preheat oven to 375 degrees F. Line a baking pan with aluminum foil; coat with cooking spray.

Combine mayonnaise, ranch dressing and paprika in a bowl; mix well.

Mix panko into another bowl.

Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat.

Place in the prepared baking pan; spritz thighs with cooking spray.

Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour for thighs with bone or 30 minutes for boneless thighs.