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

Craving that irresistible crunch of fried chicken but not the mess of deep frying? This recipe delivers perfectly crispy chicken thighs using a clever panko and sour cream coating. The sour cream helps the breadcrumbs adhere while keeping the meat juicy and a quick roast in the oven finishes the job without excess oil.

Alongside the chicken, we’ve got a bright cucumber tomato salad with fresh chives and a side of brown butter corn that adds a rich, nutty sweetness. It’s a complete meal that feels indulgent but comes together in under an hour.

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Ingredients

1 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

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon 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 oven to 400°F and adjust rack to middle position. Cut corn kernels from the cob. Slice cucumbers into thin rounds. Halve grape tomatoes lengthwise. Thinly slice chives. Cut lemon into wedges.
2. In a medium bowl, combine cucumbers, tomatoes, 1 tablespoon chives and a drizzle of olive oil. Toss to coat, then season with salt and pepper. Set aside.
3. In a large bowl, mix panko breadcrumbs, fry seasoning and a pinch of salt and pepper. In another medium bowl, toss chicken thighs with sour cream, salt and pepper until evenly coated. Press each thigh into the panko mixture, coating all sides.
4. Heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Add chicken and cook until golden brown, 3-4 minutes per side. If crumbs brown too quickly, reduce heat. Transfer skillet to oven and roast until chicken is cooked through (no longer pink in center), about 8 minutes. If your skillet isn’t ovenproof, transfer chicken to a baking dish before roasting.
5. Meanwhile, melt 1 tablespoon butter in a separate large skillet over medium heat. Add corn kernels and cook, stirring occasionally, until deep golden and butter smells nutty, about 4-5 minutes. Season with salt and pepper.
6. Divide corn, cucumber tomato salad and chicken among plates. Squeeze lemon juice over chicken, garnish with remaining chives and serve with extra lemon wedges.

Recipe Tips

FAQ

Can I use boneless chicken breasts instead of thighs?

Yes, but adjust cooking time as breasts may cook faster. Check for doneness at 165°F internal temperature.

What can I substitute for fry seasoning?

Use a mix of paprika, garlic powder, onion powder, salt and pepper to taste.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your fry seasoning is gluten-free. The rest of the ingredients are naturally gluten-free.