Tink'S Crunchy Panko Chicken - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs
3/4 cup panko breadcrumbs (Japanese breadcrumbs found in the baking aisle of the grocery.)
1 tablespoon flour
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt (or to taste, table salt can be substituted)
1/8 teaspoon black pepper (or to taste)
1/4 - 1/2 cup mayonnaise
1/2 teaspoon smoked paprika

Preparation

Preheat oven to 375\u00b0F.
Line a 9x13 baking dish with aluminum foil and spray foil with non-stick cooking spray. Set aside.
Trim fat from thighs, if needed, rinse and pat dry. Set aside.
In pie plate or similar sized dish, combine Panko crumbs, flour, garlic powder, crushed red pepper, salt and pepper.
In second pie plate or dish, combine mayo and smoked paprika.
Coat each chicken thigh with a light to medium coat of the mayo mixture and then roll in Panko mixture.
Arrange in the prepared baking dish with a little space between each piece of chicken, if possible.
Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.