Recipe below shows one of two different approaches for oven cooking breaded chicken. One recommends using 425º convection, others 350º direct heat, non-convection. Convection settings, fans circulate heat resulting with food cooking quicker and evenly. Its earliest sales pitch was being able to cook several trays of cookies evenly. My opinion, even at higher temperatures, for me there seems to be an interesting balance. I'm able to crisp breading quickly while thicker cutlets cook through.
Direct heat is prone to hot spots especially when my oven automatically adjusts to temperature settings. I like to use direct heat with a cooking tray or pan on a lower shelf when quick cooking thinner cutlets. I find it a handy way to crisp the bottom side of cutlets similar to pan cooking. I can flip them over, add toppings, and return to finish cooking. It especially works well if topped with cheese. The downside, food needs to be monitored closely to prevent bottom burning.
Note, I only use high direct heat to cook pizza and flatbreads. Unlike cookies, I want surfaces to brown. Nothing worse than soft spongy and limp pizza and flatbreads!
Thighs are conveniently available skinless and boneless. Simply apply the traditional Italian three step process to coat thighs with breading and oven bake.
Recipe is for 6 thighs. Proportionally increase recipe for more thighs.
Breading
Prepare three plates with ingredients for three step breading:
Three steps: