Crispy Baked Chicken with Tropical Salsa
Get ready to elevate your weeknight dinner game with this Crispy Baked Chicken with Tropical Salsa! Juicy, bone-in chicken thighs or drumsticks are coated in a flavorful blend of Parmesan, panko breadcrumbs, smoked paprika, and garlic powder, then baked to golden, crunchy perfection—no deep frying needed. The real star of the show, however, is the vibrant tropical salsa, bursting with the fresh, tangy-sweet flavors of pineapple, mango, red bell pepper, and a hint of lime. Perfectly balancing the richness of the chicken, the salsa adds a zesty, refreshing twist to every bite. This easy-to-make dish is ready in just over an hour and is ideal for dinner parties, family meals, or even as part of your meal prep routine. Pair it with a side of rice or a crisp green salad for a meal that feels like a tropical getaway!
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Recipe Information
Ingredients
- 4 pieces chicken thighs or drumsticks (bone-in, skin-on)
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup all-purpose flour
- as needed olive oil spray or melted butter
- 1 cup diced fresh pineapple
- 1 cup diced ripe mango
- 0.5 cup diced red bell pepper
- 0.25 cup chopped red onion
- 0.25 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 0.25 teaspoon salt (for salsa)
- 1 small jalapeño (optional, finely diced)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack for crispier chicken.
In a shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese, smoked paprika, garlic powder, salt, and black pepper.
In another shallow bowl, whisk the eggs to create an egg wash.
Place the flour in a third shallow bowl.
Dredge each piece of chicken first in the flour, then dip it in the egg wash, and finally coat it generously with the panko breadcrumb mixture. Press gently to ensure the coating sticks.
Place the breaded chicken pieces on the prepared baking sheet or rack. Lightly spray with olive oil or drizzle with melted butter for extra crispiness.
Bake the chicken for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy. Turn the chicken halfway through baking for even browning.
While the chicken is baking, prepare the tropical salsa by combining the pineapple, mango, red bell pepper, red onion, cilantro, lime juice, and jalapeño (if using) in a mixing bowl. Add salt to taste and mix well.
Once the chicken is finished baking, let it rest for 5 minutes. Serve immediately with the tropical salsa on the side or spooned over the chicken.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 4429 mg | 193% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 65.9 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 715 mg | 55% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2278 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
