Ingredients

The following ingredients have 6 Servings
  • 8 chicken thighs (bone-in and skin-on)
  • 2 tsp kosher salt (divided)
  • 1 tsp ground black pepper (divided)
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp granulated onion
  • 1 cup chickpea/garbanzo flour
  • 2 eggs (beaten)
  • 1/4 cup almond milk
  • 1 tbsp hot sauce (I use Cholula or Tapatio)
  • 1 1/2 cups panko breadcrumbs (unseasoned)

Instruction

  • Preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with tin foil or parchment paper (this will make cleanup a lot easier).
  • In a shallow dish or bowl, combine the chickpea or garbanzo flour, 1 tsp. kosher salt and 1/2 tsp. pepper.
  • In another shallow dish or bowl, combine the eggs, almond milk, hot sauce, 1/2 tsp. kosher salt and 1/4 tsp. pepper.
  • Finally, in a third shallow dish or bowl, combine the panko breadcrumbs with 1/2 tsp. kosher salt, 1/2 tsp. paprika, 1/4 tsp. black pepper, 1/4 tsp. garlic powder, and 1/4 tsp. granulated onion and stir to combine.
  • One thigh at a time, dredge into the seasoned chickpea flour mixture, shaking off any excess, followed by the egg mixture, and finally in the panko mixture.
  • Once fully coated in the panko mixture, place onto the baking tray, skin-side-up, and repeat with the rest of the thighs.
  • Place into the oven and bake until the thighs are golden brown and the chicken is completely cooked through, about 45 minutes.