Prepare the chicken: Place the chicken thighs between two sheets of cling film and gently flatten them with a rolling pin or the bottom of a heavy pan until they are about 1.5cm thick. This ensures even cooking. You should feel the meat give slightly under the pressure, and you'll see the thighs become a uniform, even shape.

Set up your dredging station: In a shallow bowl, whisk the eggs with a tablespoon of water until they are a pale, uniform yellow and slightly frothy. In a second bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. In a third bowl, combine the panko breadcrumbs with the grated parmesan, mixing them with your fingers so the cheese is well distributed.

Coat the chicken: Take one chicken thigh and first dust it in the seasoned flour, shaking off any excess. You'll see a light, even coating of flour. Next, dip it into the egg mixture, letting any excess drip back into the bowl. Finally, press it firmly into the breadcrumb and parmesan mixture, ensuring every surface is covered. The coating should look thick and textured, with visible bits of cheese.

Heat the oil: Pour the oil into a large frying pan or skillet over a medium-high heat. Let it heat for about 2 minutes. To test, flick a single breadcrumb into the oil; if it sizzles immediately and turns golden within 30 seconds, the oil is ready. You want a shimmering surface, not smoking.

Cook the chicken: Carefully place 3-4 chicken thighs into the hot pan, ensuring they are not touching. You should hear a vigorous, steady sizzle as soon as they hit the oil. Cook for 5-6 minutes without moving them. You'll notice the edges of the crust turning a deep, nutty golden brown, and the smell of frying parmesan will fill your kitchen.

Flip and finish: Using a spatula, carefully flip each thigh. The cooked side should be a rich, golden brown with a crispy, firm texture. Cook for another 5-6 minutes. The chicken is ready when the internal temperature reaches 74°C, or when the juices run clear when pierced with a knife. The crust should feel hard and crunchy to the touch.

Rest and serve: Transfer the cooked chicken thighs to a wire rack set over a baking tray. This is crucial for keeping the crust crisp. Let them rest for 5 minutes. You'll see the steam rising off them as they settle. Garnish with fresh parsley and serve immediately with lemon wedges for squeezing.