Double-Dipped Baked Lemon-Pepper Chicken

1 1/2 lbs. boneless, skinless chicken thighs
2 c. Panko bread crumbs
1/2 c. Parmesan cheese, grated
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. lemon pepper
2 eggs
1/2 c. milk
2 tbsp. lemon juice

1. Preheat oven to 400 F.
2. In a wide, shallow bowl, combine bread crumbs, cheese, garlic powder, black pepper, and lemon pepper.
3. In a second wide, shallow bowl, combine eggs, milk, and lemon juice. Mix well.
4. Dip each chicken piece first in the crumbs, then in the egg mixture, and back in the crumbs.
5. Place chicken on a greased cookie sheet. Bake for 45-60 minutes, depending on size, turning halfway through.