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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This dish is delicious and satisfying and I’ve made it at least a dozen times, but I have ALWAYS run out of the Panko/oil/paprika mixture and have to mix up another full cup of it. I don’t smash it on thick and I shake off excess, so I dunno what the problem is!
Wow, this was so good. For all the people using chicken breast on this… STOP! The thighs were sooo good, even my family that don’t really like thighs loved it. The glaze was perfect. I did use italian breadcrumbs because my girlfriend likes that better, and it worked fine. Love it!
Very tasty. I’ll definitely be making this again and using the panko/oil combo for baking fish, etc in the future. The honey mustard was good but I couldn’t figure a way for it to be a glaze, we just used it was a dip. Delicious, but it didn’t look like the pics and I wanted it to. Maybe next time I’ll thin it somehow and put it on with a few minutes left to bake.
I have made this several times and it’s my go to whenever we want crispy chicken! I like to cut the chicken in smaller strips and it’s like chicken tenders. /9 yummy!!
The first time I tried this, I had to debone the thighs I had on hand and only had italian style bread crumbs, but it was still sooooo very good! Just a little different than it was meant to be. Trying it again tonight with everything correct this time. This one’s a keeper for sure! Thank you.
Which one did you like better? My girlfriend prefers breadcrumbs, so I was thinking of going with that.
So. I’ve made this recipe so many times, I’ve lost count! My kiddos love it. My husband loves it. My mother, who hates chicken, loved it. My kids love the sauce, we always have to double the recipe. The last time we made this, we used lemon pepper panko (my husband grabbed the wrong box accidentally) and holy wow, it adds a whole other depth of flavor! Thank you for posting this!
Made this last night for supper. I was skeptical because I have tried other recipes from your site and have not been happy with the final result. This recipe is a winner. My husband loved it! He commented on how moist and tender it was. We were not a fan of the Honey Mustard Sauce so I would not make that again. It was easy to prepare and came out perfect. This will be on my rotation. Thanks for sharing.
So delicious!!!! And so easy. My fiancé said this is a keeper of a recipe and I’ll definitely make again. Didn’t change a thing – made exact. Perfection!
I’ve often wondered, is it possible to get a nice crispy coating on an oven fried chicken, as crunchy as on the pan fried one. I’ve tried out your recipe and now I know – it really is! I used chicken breasts. The chicken was moist and delicious and the coating was delightfully crunchy. And the sauce – that was the final perfect touch to the dish. Thank you! This recipe is a real keeper 🙂
Can you use drumsticks for this recipe?
Yes, absolutely.
I pounded boneless chicken breasts thin. Fried them in butter and vegetable oil. Love using Panko bread crumbs! It stays on and fries up nicely. Thus was so good!
I am keeping this (and hope I don’t forget about it, lol). I am going to try it as written and try it using the glaze in place of the egg mixture. Side note: I LOVE using Panko crumbs for oven crimping!!
OKAY – This is dinner tonight. I just bought Chicken strips and with that sauce . . . better double the recipe! Thanks & Happy Easter!!
Made this tonight and it was a big hit. I made it exactly as written. Was a bit skeptical because oven frying has never worked out for me before. It browned perfectly and tasted delicious. The glaze is essential so don’t leave it out. My husband loved the glaze so much I could have doubled it. I am so happy I found this site. In the last month since accidentally discovering it I have made the homemade hamburger helper, Thai chicken thighs, oven baked pork chops with the ranch dressing mix, mushroom and chicken thigh soup, butter chicken in the crockpot, and lemon orzo with shrimp. Every recipe has turned out well. Thank you so much for all the work that obviously goes into testing these recipes. your site has renewed my enthusiasm for making dinner!
I thought I had commented on this…but nonetheless I wanted to say thank you so much for the recipe…my hubby LOVES it!! Hes picky when it comes to chicken dishes…lol we love love this recipe and I don’t change a thing…will be making this alot!
Got a replacement for the paprika? allergy problems.
You can omit as needed.
Could you use chicken thighs with skin on? I have some leftover from when I made the sun dried tomato chicken thigh recipe, which was damn delicious ! Thank you!
Yes, absolutely!
Hi, I haven’t made this yet but i have a pork roast in my slow cooker and plan on making the sauce to serve with it. It all sounds so good it’s making me hungry. Can’t wait to cook chicken this week. Can this recipe be used with drumsticks ? I love the sound of everything and love all the comments. Hurricane Rita.
What a great idea. But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Just made this tonight, but didn’t bother with the chopped parsley, and we didn’t miss it. The were definitely crispier than others I’ve made from the addition of the oil to the panko mixture. Also, my husband who always says he doesn’t really like panko on other things didn’t realize it was panko because of the oil and the way these cooked. My husband and I both agreed that we would prefer these with boneless breasts or tenders, so next time we will use those. This may become my standard chicken tender recipe going forward!
Holy crow this is yummy!! I made it exactly as the recipe called for except I substituted thighs for breasts and cut them lengthwise into 3 after reading that the cooking time increased quite a bit using chicken breasts. I still cooked them for about an hour and they were perfect! My husband had second helpings and complimented them 3x (which is crazy lol) and my daughters (5 and a very picky 2.5 year old) ate their whole serving. Already boookmarked to make again. Thanks!!
When I went to the store to buy Panko, I could only find whole wheat panko and so I bought it. They were so good!!! I made them a second time with regular (not whole wheat) Panko, and they were great also but I prefer the whole wheat now! Much crispier and flavorful!
Thank you so much for the recipe! Great job!!
🙂