Grandma’s Allspice & Panko Crusted Chicken

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• 6 boneless, skinless chicken thighs
• 1 cup Panko bread crumbs
• 2 tablespoons butter or oil
• 1 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 teaspoon pepper
• 1/4 teaspoon Old Bay Seasoned Salt
• 1 egg, beaten or 3 tablespoons mayonnaise (optional)

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1. Preheat oven to 425-F convection setting (if your oven has one, otherwise regular bake is fine).
2. Line a sheet pan with foil and set in a wire rack. Mist the rack with cooking spray.
3. Melt butter in 10-inch skillet over medium heat. Add panko and cook, stirring frequently, until golden brown, 3 to 5 minutes.
4. Transfer to a bowl and sprinkle with flour, allspice, salt, and pepper; mix well.
5. Working with one piece of chicken at a time, dip both sides of chicken in eggs (or brush on a thin layer of mayonnaise) and then transfer to the Panko mixture. Dredge both sides in the mixture while pressing to adhere.
6. Transfer chicken to prepared wire rack, spacing one inch apart.
7. Bake until golden brown and cooked through, about 25 minutes, or until the internal temperature at the thickest part of the chicken is 165-F. If the chicken isn’t browned enough, change the heat setting to broil and allow to bake another minute or two. If you’d like the underside to be crisp and browned as well, flip and broil for a few minutes.