Grandma’s Allspice & Panko Crusted Chicken

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• 6 chicken thighs (bone-in or skinless, boneless)
• 1 cup Panko bread crumbs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon allspice
• 1/2 teaspoon pepper
• 1/4 teaspoon Old Bay Seasoned Salt
• 1 egg, beaten

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1. Preheat oven to 425-F convection setting.
2. Set a rack atop a baking sheet. Mist the rack with cooking spray.
3. In a small bowl, mix together panko, allspice, Old Bay, salt, and pepper.
4. In a second bowl add flour.
5. In a third bowl add the egg and a tablespoon of water. Whisk well.
6. Working with one piece of chicken at a time, dip both sides of chicken in flour, patting off excess. Then dip into the eggs, allowing excess to drip off, and then dredge in the bread crumb mixture, pressing to adhere on both sides.
7. Transfer chicken to prepared wire rack, spacing 1-2 inches apart.
8. Bake until golden brown and cooked through, about 25 minutes, or until the internal temperature at the thickest part of the chicken is 175° F.