Crispy Panko Chicken Thighs with Cucumber Tomato Salad and Brown Butter Corn

Craving fried chicken but want to skip the mess and grease? This recipe delivers all the crunch and flavor without deep frying. By coating chicken thighs with a mixture of sour cream and panko breadcrumbs, you get an incredibly crispy crust that stays perfectly golden in the oven.

Pair the chicken with a refreshing cucumber tomato salad tossed in white wine vinegar and chives, plus sweet corn kernels cooked in brown butter until nutty and rich. It’s a complete meal that’s both comforting and bright-ready in under an hour.

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Ingredients

2 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

2 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry all produce. Cut the corn kernels off the cobs. Thinly slice the cucumbers into rounds. Halve the grape tomatoes lengthwise. Thinly slice the chives. Cut the lemon into wedges.
2. In a medium bowl, combine the cucumbers, tomatoes, white wine vinegar, 1 tablespoon of chives and a drizzle of olive oil. Toss to coat, then season with salt and pepper. Set aside to marinate.
3. In a large bowl, mix the panko breadcrumbs, paprika, garlic powder and a generous pinch of salt and pepper. In another medium bowl, toss the chicken thighs with the sour cream and a pinch of salt and pepper until evenly coated. Press each chicken thigh into the panko mixture, turning to coat all sides.
4. Heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Add the breaded chicken thighs and cook until the crumbs are golden brown, about 3-4 minutes per side. (If the crumbs brown too quickly, reduce the heat.) Transfer the skillet to the oven and roast until the chicken is cooked through and no longer pink in the center, about 8 minutes. If your skillet is not ovenproof, transfer the chicken to a baking dish before roasting.
5. While the chicken roasts, melt 1 tablespoon of butter in a separate large skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until the corn is deep golden and the butter smells nutty and browned. Season with salt and pepper.
6. Divide the brown butter corn, cucumber tomato salad and crispy chicken among plates. Squeeze a bit of lemon juice over the chicken, garnish with the remaining chives and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of thighs?

Yes, but adjust cooking time. Chicken breasts may cook faster; check for doneness at 6 minutes of roasting.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs instead of regular panko. All other ingredients are naturally gluten-free.

How do I store leftovers?

Store chicken, salad and corn separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispiness.