Crispy Lemon Chicken
Crispy Lemon Chicken is an easy, flavorful dinner recipe featuring juicy chicken thighs coated in a golden, crunchy panko-Parmesan crust and finished with a bright, zesty lemon drizzle. This oven-baked chicken dish is bold, satisfying, and perfect for a weeknight meal or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: American
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line or grease a baking sheet.
- Season chicken thighs with salt, pepper, garlic powder, onion powder, and paprika.
- Set up a breading station with flour, beaten eggs, and a mix of panko and Parmesan.
- Dredge each thigh in flour, dip in egg, then coat in the panko-Parmesan mixture.
- Arrange on the baking sheet and drizzle with olive oil.
- Bake for 35–40 minutes, until golden and cooked through (165°F/74°C internal temp).
- While baking, combine lemon juice and zest.
- Drizzle lemon mixture over chicken while hot.
- Garnish with fresh parsley and serve.
Notes
- You can prepare the chicken ahead of time and refrigerate before baking.
- For a lighter version, use boneless, skinless chicken breasts and reduce cooking time.
- Substitute almond flour and gluten-free panko for a gluten-free version.
- Add fresh herbs like rosemary or thyme to the panko for extra flavor.
- Avoid microwaving leftovers to maintain the crisp coating—reheat in the oven.
Find it online: https://cookedbymaya.com/crispy-lemon-chicken/
