📋 Instructions

1. 1Set Up the Dredge — Line up three shallow bowls: flour mixed with paprika, garlic powder, salt, and pepper; beaten eggs; and panko. Keeping them in order left to right saves you from backtracking with wet hands.
2. 2Dry the Chicken — Pat the thigh pieces completely dry with paper towels. Wet meat steams the coating off in the pan, so this step is not optional.
3. 3Flour, Egg, Crumbs — Coat each piece in seasoned flour, shake off the excess, dip in egg, then press firmly into panko. Set the dredged pieces on a rack and rest 10 minutes.
4. 4Heat the Oil — Pour 1/2 cup neutral oil into a 12-inch skillet and heat over medium-high to 375 F (190 C). A panko crumb dropped in should sizzle immediately and brown in 30 seconds.
5. 5Fry the First Batch — Fry 6 to 8 pieces at a time for 3 to 4 minutes per side, without moving them, until deep golden brown and the internal temperature reads 165 F (74 C). Adjust the heat to hold 375 F (190 C) between batches.
6. 6Drain and Salt — Move the finished pieces to a wire rack, not paper towels, and salt immediately. Paper traps steam and softens the bottom crust.
7. 7Serve Hot — Plate with lemon wedges and serve within 20 minutes while the crust is at its crispest. Get the pan hot and trust the process.