Remove bones and skin from the chicken thighs. Butterfly the thicker areas in the thighs so that the overall thickness is uniform. (We made chicken rinds from the skin and chicken stock from the bones.)
Prepare the panko (breadcrumbs) in a large flat tray. We use these large yellow trays that hold frozen chicken from the grocery. Baking trays and large bowls are also an option.Make sure you do this before you start adding ingredients to the chicken. You want to do the next few steps quickly in order to get as much panko as possible sticking to the chicken.
Put the chicken thighs in a large mixing bowl. Add salt and mix. Add flour to the chicken and mix. Be sure to get into every crevice and all the "wet" spots are covered. The egg will not stick to the chicken if there is no flour to adhere to.
Scramble the eggs and pour over the chicken. Mix and make sure the egg covers the chicken everywhere. You want a healthy amount of eggs to be on the chicken. However, if your chicken is "dripping wet" you've used too many eggs.
Press the chicken down into the tray of panko. Flip and repeat for the other side. Work more panko into the crevices and edges of the chicken. Continue until all the chicken has been covered in panko. Add more panko as needed.