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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Made this for dinner this evening and it was amazing-beautiful to look at, moist, and had the perfect crunch! My husband was impressed and my picky teenage daughter loved it! In error, I thawed bone in skin on chicken thighs overnight (didn’t read the recipe thoroughly). Quickly learned how to debone them and followed the recipe exactly. Perfection! Will definitely be keeping this one ☺️
Thanks so much!
I made this with chicken breasts and the entire family loved it! I am trying the same recipe tonight but with Tilapia! I have also enjoyed many of your other recipes and have not had any that the family did not like! We have 6 children from ages 8 months-22 yrs and every recipe has been a hit, even with my dad, brother-in-laws and Mother-in-law. LOVE your site!
Oh, how I love this recipe! I tried it last night with chicken breast tenderloins. Perfection!! I have the hardest time getting oven chicken to crisp up. You nailed it. And that glaze . . . oh my. It tastes exactly like restaurant honey mustard! Thanks so much! This one is a keeper!!
I made this last evening and it was so simple and flavorful. My husband has already asked when we can make it again. Plus I have some leftover for lunch today!
LOVED this recipe! I ended up using the honey glaze as a sauce. (I’m a sauce dipper fan. Lol)
I made this for dinner tonight and it is absolutely amazing! THE best chicken to ever come out of my kitchen!
How would you adjust temperature and time if using thin boneless breasts?
Unfortunately, without further recipe testing, I cannot advise on the temperature and time for this substitution. Please use your best judgment.
Consider buying an instant read cooking thermometer, inexpensive and most helpful. Available at almost all stores with a kitchen section.
I’ve made this many times now with 3 large breasts cut into tenders. I bake it for about 20-25 minutes at 375 and that’s usually good. I do still check with the thermometer for temp. though as the pieces aren’t usually all the same size.
Your website is now my go-to recipe place! I made this recipe with chicken tenders instead of thighs the other night and it came out wonderful! I’ve never had such great quality, crisp tenders from the oven before. I adjusted the amount of time to cook, which I cooked for 15 minutes. I kept the mustard glaze on the side as my mother-in-law thinks the mildest flavors are too spicy, and I knew the dijon would be too much for her. But the glaze was wonderful and added great flavor to the chicken! Thanks for providing such wonderful recipes 🙂
The instructions didn’t say to add the glaze to the meat before cooking and I was a bit confused. So I put it in the side also. I don’t care for mustard but my children do. Putting it aside worked for me.
Vanessa, please refer to the last step:
Serve immediately with honey mustard glaze, garnished with parsley, if desired.
Thank you for all your great recipes. I have a question about this one that will reveal how very little I know about cooking.
I have everything except the parchment paper or a silicon baking mat and I’m curious as to what either of these elements contribute to the cooking process? Can I use something else?
Thanks for helping an ignoramus. :]
You can try using aluminum foil but it may be best to spray it with non-stick spray first.
Thanks much.
Hi Jaehwa,
I did not have the parchment paper or baking mat either. I just used aluminum foil and everything came out well!
Thanks! I used foil, too, and it was the best unfried chicken we’ve ever had. :]
Just made this and it is absolutely phenomenal! I love it!! Sure is damn delicious 🙂
OMG, this was a great dinner! I made it last night and served it with summer squash and zucchini steamed w/a little garlic. My guys couldn’t stop eating the mustard sauce! Will more than likely make this again. Thank you for the great recipe!
Yum! Just made these, they are delicious! Do these reheat well or will they become soggy?
Yes, these reheat well in the oven. I do recommend reheating in the microwave.
Just finished the last bite!! YUMMY!!! I used boneless, skinless breasts….they usually dry out in the oven, but these were tender, juicy and flavorful. I drizzled the glaze on when I took them out of the oven and served the rest on the side….Gone immediately!! Thank you….my new favorite!
Your chicken dishes are some of the best I’ve ever had. Period. They are extremely flavorful, but a little less guilt-ridden!
Would dried parsley be a huge letdown in flavor vs fresh parsley?
Dried parsley should work just fine.
Do you think it would be as good with bone in thighs if I remove the skin? And also I totally love you and your blog, we are cooking soul sisters!
Yes, that sounds like a great idea!
Ok…..this was AMAZING!!!! I made it last night and it turned out great! Definitely our new favorite chicken thigh dish. Thank you for another delicious recipe!
I made this last night using chicken tenders it came out great. The glaze is perfect. Thanks!
Can I substitute greek yogurt for the mayo?
Yes, of course!
Made this for dinner this evening, it is my new go to for chicken thighs. Wonderful!