Preheat the oven to 350°F (175°C) and position a rack in the middle. Line a baking sheet with parchment paper or foil, then place a wire rack on top and lightly coat with cooking spray.

In one bowl, mix flour, paprika, garlic powder, salt, and pepper. In a second bowl, whisk eggs and milk. In a third bowl, place the breadcrumbs.

Dip chicken into the seasoned flour, then the egg wash, letting excess drip off. Finally, press into the breadcrumbs until evenly coated.

Place the breaded thighs skin-side up on the prepared wire rack. Lightly spray the tops with cooking spray or drizzle with olive oil to promote browning.

Bake at 350°F for 45 minutes to cook through.

Increase oven temperature to 425°F (220°C) and bake for an additional 10–15 minutes, until the crust is deep golden and crunchy.

Remove from oven and let the chicken rest 5 minutes. Garnish with fresh herbs, and serve hot with your favorite sides.