Enjoy a healthier twist on fried chicken with these crispy baked chicken thighs, packed with flavor and crunch.
Preheat your oven to 375°F (190°C) and lightly spray a baking sheet with olive oil cooking spray.
Preheating ensures even cooking and a crispy texture.
In a mixing bowl, combine the yogurt, Dijon mustard, salt, cayenne pepper, and garlic powder. Mix well to form a marinade.
Use a whisk to ensure the marinade is smooth and well-blended.
Add the chicken thighs to the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes.
For deeper flavor, marinate the chicken for up to 2 hours in the refrigerator.
In a shallow bowl, mix the panko breadcrumbs, sesame seeds, and black pepper.
Mix thoroughly to evenly distribute the seasoning in the coating.
Take each marinated chicken thigh and coat it in the breadcrumb mixture, pressing gently to adhere.
Ensure an even coating for maximum crunch.
Place the coated chicken thighs on the prepared baking sheet and lightly spray with olive oil cooking spray.
Spraying with oil helps achieve a golden, crispy crust.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the coating is golden brown.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the crispy baked chicken thighs warm with your favorite sides and enjoy!
Garnish with fresh herbs like parsley or cilantro for added flavor and presentation.
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