Panko is the secret to crunchiness without deep-frying. I've tried everything from straight bread crumbs to melba toasts whizzed in the food processor, and panko comes the closest to giving us the kind of crust that you can actually hear when you bite into it. There's no topping it.

You can also go two ways with this dish. Serve the entire thigh on a bed of wilted greens and you have a perfect mid-week meal. Cut those thighs into bite-sized pieces and you have the perfect party appetizer. I like to set little bowls of honey, honey-mustard, and ketchup nearby for easy dipping.

I like thighs here for their juiciness and rich flavor, but you could certainly go for drumsticks, wings, or even breasts. All of these will cook a little quicker than thighs. Start checking them after 10 minutes and then in 5 minute increments after that until they register 165°F on an instant-read thermometer.