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
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This is a staple recipe in our house. I made it for a friend 4 years ago and he still talks about it saying its his favorite thing I’ve made to this day!
Thank you for this recipe! I was initially worried about putting that amount of oil in with the panko crumbs, but it turned out perfectly. This is now my favorite oven-fried chicken recipe! I used the honey mustard as a dip rather than a glaze. I roasted some sweet potato wedges and brussels sprouts to go with it.
Can I use regular paprika? I couldn’t find smoked paprika.
Does anyone know how long to cook for bone-in skinless thighs? Would I need to cover it for the first part so it doesn’t get too brown?
Super tasty! I used Italian style breadcrumbs as I did not have Panko. I make these twice in one week! No complaints about that from my man, either!
Awesome!
I made this tonight for my grandson who is a great fan of a southern cook’s sour cream and green onion crushed potato chip chicken strips with honey mustard sauce. I always cringe when make that for him. THIS recipe he said, was the winner!! I thought it was wonderful, and crispy. I did add a squeeze of lemon juice to the sauce, which brightened it a bit….but it was so good. I loved it too!! I also made the cheddar chive biscuits, without the bacon. Amazingly good meal for my teen grandson!!
This was a huge hit! My hubby calls it chicken Schnitzel 2.0. He thinks the sauce is like hot dog sauce. It also works with reduced calorie mayo.
I think I would the Panko bread crumbs to 1 cup next time.
I ran it through Weight Watcher recipe builder, and came up with 7 points. So will have one with vegetables
I only have dijon and I don’t use yellow mustard at all in any of my cooking. Can I just use 2 tbsp of dijon mustard instead of 1 tbsp each dijon and yellow? Thanks!
Yes, absolutely.
All 3 kids (6, 10, 12) & hubby enjoyed it. I made it according to the recipe. My daughter doesn’t hardly ever finish her meat. She ate a thigh. She raved about the sauce too.
Nothing in the food world is ” to die for.”!!! The food world is ” to live for. “!!!
The only problem with this recipe is that it is so
Delicious that I never have leftovers :((((
WOW!! I made this last night and it is amazing!! I have never been disappointed by any recipe that I have made off your website!! You are an incredible cook! Thank you!!!
I just found this recipe tonight and made it for dinner. It’s delicious!! The sauce is amazing and the paprika with the panko gives it such a good taste! My husband loved it too and I know I’ll be making it again in the near future!
This seems really great. I was wondering what I could pair it with for a family dinner. Any suggestions?
My absolute favorite side dish for this is my easy lo mein. But please feel free to check out all of my side dish recipes here.
There are a lot of recipes (not just yours) that ask for smoked paprika. I have looked in every store that I have gone to but none of them have smoked paprika. Do you know where I can get some?
If you cannot find smoked paprika, regular paprika will also work! 🙂
I got mine from Amazon. McCormick Culinary line.
My son has an egg allergy. Any suggestions for what to substitute? I’m wanting to try this recipe:)
Yes, you can try melted better or an oil of your choice.
I didn’t have Panko crumbs, so I threw some cheese garlic croutons in my food processor and used them. I accidentally put the oil in with the egg and milk but it seem to work! This chicken was delicious and the glaze was yummy! Your blog is the first that I go to when I want a new recipe because they are always SO good!!
I rarely comment on anything on Pinterest, but this was worth it. Second time I’ve made it and my husband, a finicky granddaughter and I all loved it. The honey mustard puts it over the top. Crispy and delicious. Thank you.
I saw this recipe and it really looks good but one thing do you have to use chicken thighs or can you just use boneless chicken breast??
Yes, you can certainly use chicken breasts.
So easy and fabulous!! It was a hit at my house. I’m only sad there were no leftovers.
It was super easy to make and was delicious!!
Just to make sure . When you say regular mustard you mean yellow mustard. Is that correct?
Yes.