Oven Fried Chicken with Honey Mustard Glaze
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No one would ever guess that this was baked, not fried. And the honey mustard glaze is to die for!
Remember how I told you I had a huge aversion to mustard? Well, now I can basically guzzle it down on its own, especially with this honey mustard glaze.
But the true star here is the chicken – the crisp-tender chicken thighs that are completely baked from start to finish. There’s absolutely no searing or frying here.
The secret to this makeover for that amazing “fried”-crispness is to coat these bad boys in Panko bread crumbs and vegetable oil. That’s it! Easy peasy, right? And you get to save on a ton of calories and fat too!
Oven Fried Chicken with Honey Mustard Glaze
Ingredients
- 8 boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup milk
- 1 ½ cups Panko*
- 1 teaspoon smoked paprika
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
For the honey mustard glaze
- ¼ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon mustard
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- To make the honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
- Season chicken thighs with salt and pepper, to taste.
- In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.
- Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
- Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through.
- Serve immediately with honey mustard glaze, garnished with parsley, if desired.
Notes
Did you make this recipe?
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I love your recipes but wish you had nutritional information for them.
Hi Sally! We recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
Made this tonight and it was a hit! I did have to make extra panko mixture as it only coated 5 of the 8 chicken thighs. I lined my pan with parchment paper and found the bottoms not crispy like the top. Not sure if this would have happened if I didn’t use the parchment. Next time I will try using a cooling rack to allow air flow at the bottom.
Love, love, love! Didn’t change a thing! Absolutely amazing! The sauce, the crispy outside and tender on the inside. Kids love it! One of the many recipes from your website that is on my meal rotation!
I really want to try this recipe. Any idea how long should I cook the thighs in the airfryer instead of doing it in the oven?
Thanks
Was so tasty. Crunchy AND moist. A big hit.
This recipe is fabulous! Everyone in my family loves it. The chicken was crispy, but tender and the sauce is to die for and I will use it on everything I can think of. I may have eaten some on crackers while waiting on the chicken Will definitely become a usual rotation in my household.
I made it gf. I only had hot honey so I used that with a bit of real maple syrup. This was so dang delish! I’ll def make this again x many. The young ish males in my house absolutely raved about how good it was. I concur. Thanks for the recipe.
Can you use skin on chicken thighs ? Would skin crisp ?
I forgot to add the olive oil so I brushed it on the thighs/ crumbs before going in the oven. Came out totally crispy & delicious.
I wasn’t sure what to do with the mustard glaze so I used a spoon & drizzled over each piece before serving. It was an amazing chicken dish! Yum.
When you say “mustard” do you mean yellow mustard or dry mustard? Thank you!
Tried this tonight for the first time and it was delish! Chicken was moist and flavourful. If you didn’t like the honey mustard glaze, your favorite bbq sauce would work too I personally loved the honey mustard glaze. Will definitely make this again!!
Made this chicken for dinner tonight and it was delicious! The honey mustard flavor was good and it was nice and crispy. It was a hit with the boyfriend and I’ll definitely be making it again.
This is THE best oven fried chicken recipe. Have made it several times. Leftovers are delicious the next day too.
I’m wondering how long in advance of baking can I prepare the chicken? Can I prep it in the late morning to bake later? I’ve always just prepared and baked it immediately so far.
So easy and delicious! I am not the best cook, but this for me was great! And my kids were a fan. Always a bonus.
This is a great alternative to deep frying or pan frying- and a lot less cook time and less time standing at the stove. Cooking a whole sheet pan of chicken at once instead of in batches in a skillet, or deep frying in batches is a huge timesaver. I made it according to the recipe; the only thing I changed was that I used boneless chicken breasts (4 count) instead of thighs (I did cut the breasts into 3 pieces each- like chicken tenders). It turned out great! Nice and crispy but still juicy on the inside. The honey mustard glaze was quite good as well. I will definitely make this again!
This was delicious! I had 1.5 pounds of chicken thighs ( 5 thighs ). Only used half the flour and only used 1 egg with half the milk. I did use the full amount of the panko crumbs and smoked paprika. I only note because of the cost of food these days.
Outstanding!
An absolute favourite in my house. The sauce is to die for and the thigh is so tender. I never use chicken breast, always thigh.
Everything about this recipe is great! I will definitely make it again and again. The only thing I did differently was to add the parsley to the breading mixture.
What would you recommend to use as an egg substitute?