1. Preheat oven to 425°F. Line a large baking sheet with aluminum foil. Top with an oven-safe rack. Oil rack lightly to help prevent sticking.
2. If you chicken thighs are in little bundles, unroll them. Lay a chicken thigh flat and horizontally in front of you. Cut into thirds. The resulting three pieces should be about the length and width of a chicken wing piece. See picture above if this isn’t clear. Repeat with all chicken thighs.
3. In a large bowl, mix together the breadcrumbs, onion powder, garlic, smoked paprika, salt, and cayenne, if using. Add the oil and stir well until it is thoroughly mixed and looks like wet sand.
4. Put 3-4 thigh pieces into the bowl. Spoon some bread crumb mixture over them and press down to help bread crumbs adhere to the chicken. Flip and repeat so they are fully covered in a light coating. Transfer to prepared rack.
5. Bake on rack set over pan until cooked through and well-browned, 30-35 minutes.

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