Crispy Chicken Thighs with Garlic Breadcrumb Coating

This recipe has become a family favorite in our home, especially with my kids. The chicken is juicy inside, golden and crunchy outside, and every bite is packed with toasty garlic flavor.

Instead of using store-bought breadcrumbs, I like to make mine from toast bread and give them a quick pan-toast with olive oil and fresh garlic. You can go really fine, like sand, or leave them slightly chunky, which I actually prefer for extra texture and crunch.

The key here is to cook the chicken over low to medium heat. Too hot, and you’ll end up with a burnt crust and undercooked center. With just the right temperature, the crust turns perfectly golden while the chicken stays juicy and tender.

Crispy pan-fried chicken thighs coated in golden garlic breadcrumbs, served with thick-cut oven-baked fries.

Ingredients

• 6 boneless, skinless chicken thighs

For the marinade

• 2 tablespoons olive oil

• 1 tablespoon milk

• ½ teaspoon garlic powder

• ½ teaspoon paprika or chili flakes

• ½ teaspoon salt

• black pepper

• juice of ½ lemon

For the breadcrumb coating

• 2–4 slices of toast bread

• 1 clove garlic, finely chopped (or 1 teaspoon garlic powder)

• 1 tablespoon olive oil or melted butter

• pinch of salt

• optional: dried parsley, oregano, or thyme

For coating

• 1 egg, beaten

For frying

• 4–6 tablespoons sunflower or vegetable oil (enough to cover the bottom of the pan in a 2–3 mm layer)

Instructions

In a bowl, mix olive oil, milk, garlic powder, paprika, salt, pepper, and lemon juice. Add the chicken thighs and coat well. Let them marinate for at least 30 minutes.

While the chicken marinates, tear the toast bread into chunks and blend into fine or coarse crumbs—your choice.

In a pan, heat 1 tablespoon olive oil, add the minced garlic, then stir in the breadcrumbs. Toast until golden and crisp. Season with salt and herbs if using. Let cool.

Remove excess marinade from the chicken. Beat the egg in one bowl. Place the toasted breadcrumbs in another.

Dip each chicken thigh into the egg, then press into the breadcrumbs to coat well.

Heat oil in a pan over low to medium heat—just enough to coat the bottom. Test the oil with a breadcrumb: if it sizzles gently, it’s ready.

Fry chicken thighs 5–7 minutes per side until golden and fully cooked through. Work in batches if needed.

Let rest a few minutes before serving.

Serving tip: I love pairing this with oven-baked fries. They’re the perfect crispy, golden side that the whole family enjoys—and they look great together on the plate too!