Preheat and set up: Heat oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. Lightly oil the rack.

Season the chicken: Pat thighs dry with paper towels. Season all over with 1.5 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning. Drizzle or brush with 1 tablespoon olive oil.

Render and crisp the skin: Place thighs skin-side up on the rack. Bake 20 minutes to start rendering fat and firming the skin. This step helps prevent a soggy crust later.

Mix the crumb coating: In a shallow bowl, combine 1.5 cups panko, 3/4 cup finely grated Parmesan, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes if you like heat. Drizzle in 2 tablespoons olive oil and toss until evenly moistened. The oil helps browning.

Set up a dredging station: Place 1/2 cup flour in one shallow bowl. Beat 2 eggs with a splash of water in a second bowl. Keep the breadcrumb mixture in a third.

Coat the thighs: Remove chicken from the oven after 20 minutes. Let cool 3–5 minutes until safe to handle. Working one thigh at a time, press the skin gently so it adheres, then dredge in flour (shake off excess), dip in egg, and press into the panko–Parmesan mix, coating all sides. Return to the rack skin-side up.

Bake to golden and crisp: Return to the oven and bake 18–25 minutes more, until the crust is deep golden and the thickest part reads at least 175°F (80°C) for tender thighs. Dark meat benefits from going a little higher than 165°F; it gets more succulent.

Add Parm vibes, not sog: Spoon 1–2 tablespoons marinara onto the top of each thigh—just enough to flavor without swamping the crust. Sprinkle with mozzarella and a little extra Parmesan.

Melt and finish: Bake 3–5 minutes more until cheese melts and starts to brown. If you want extra color, broil on high 1–2 minutes, watching closely.

Rest and serve: Let sit 5 minutes. Garnish with torn basil or chopped parsley. Serve with spaghetti, a side salad, roasted veggies, or garlic bread. A squeeze of lemon brightens everything.