Servings: 4


  • 1 pound boneless halal chicken thighs, cut into 1-inch strips, pat dry
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (optional)
  • 1 cup flour
  • 2 eggs
  • 2 cups panko bread crumbs

Step 1

Preheat oven to 425°F.

Step 2

Combine the seasonings in a small bowl and liberally season both sides of the chicken.

Step 3

In three separate, large bowls, lay out the flour, egg, and panko from left to right.

Step 4

Dredge the chicken pieces in flour, thoroughly coat in egg, and coat with the panko. Set aside.

Step 5

Grease a cooling rack with cooking spray and place over a baking tray. This is optional, but it allows circulation and prevents sogginess. Place the coated chicken on the rack. If you do not have a rack, just place directly on a pan and flip once during cooking.

Step 6

Bake for 20-30 minutes, or until the chicken is cooked through.