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 recipe looks delicious, will try this week! Just to make sure- you pour on the glaze once the chicken is already baked?
Yes, that’s exactly right!
This looks beyond delicious! I love that it involves so little prep time, too.
Your recipes I’ve tried were great. The photography and presentation on your site is amazing. This chicken thigh recipe uses my favorite— boneless skinless thighs. Thank you for your site.
Just made this recipe and it turned out amazing! Best way to do breaded chicken! And the honey mustard is addictive! Thanks so much. The oil in the panko really made the difference.
Do you think I could substitute coconut oil?
You can certainly try substituting coconut oil but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Everything you post looks …… well so Damn Delicious! I am always pinning your recipes. My husband is going to love this chicken!
I love all of your recipes and just happen to have chicken thighs in freezer. Will give this a try. Sounds yummy. I love Panko bread crumbs! Keep up the good job of sharing fabulous recipes! You’re the best!!
As usual, all your recipes make my hungry! I have been forever experimenting with oven fried chicken and one thing that helps with “crispyness” is giving the breaded chicken pieces a light spray with Pam or cooking spray before baking. That thin coating of “fat” helps crisp them up.
Looks delicious! I was wondering if you could use chicken breasts or does it work best with dark meat? Using chicken breasts may change the baking time?
Thanks!
Yes, you can certainly use chicken breasts but you may have to adjust cooking time as needed.
I did this with chicken breasts, took almost an hour at 375F. WOW, the crust is terrific but with that sauce, I absolutely love it!
I’ll be trying this again but with either thin cut boneless breasts or the chicken tender strips (my local grocery store has a terrific butcher dept.)
I am definitely going to make this recipe sometime this week. I have made several of your recipes and I am always so pleased. Definitely a big fan! Keep them coming and I’ll keep making these great dishes!
I love fried chicken….and even better, oven fried chicken! This honey mustard glaze sounds perfect! Can’t wait to try this.
I love finding healthy versions of recipes! I haven’t used Panko crumbs much but so many people swear by them. I’ll have to see how the husband reacts to the mustard sauce. 😉 Thanks for sharing!
Bless your little soul. I just logged onto the site for ideas for chicken thighs I have in the refrigerator and here’s this post. You never seem to let me down! Thank you.
Is there a special reason to use vegetable oil vs olive or canola?
Vgetable oil has a higher smoke point than say, olive oil, which really helps achieve golden-crispness.
Chungah, is the first of two mustards on the ingredient list just plain ‘ol prepared mustard–the kind you put on hotdogs? This looks delish. Thanks for all your great recipes–such beautiful presentation.
Yes, this recipe requires both standard hot-dog-type-mustard and Dijon mustard as well.
I am going to do this next week Chungah. I too was not clear on what the first mustard was. Lynn is a white meat person and I like the dark, so I am going to buy a fryer and cut it up and do all of the pieces. I’ll file a full report.
Can this be made using boneless skin breasts?
Yes, you can certainly use chicken breasts but you may have to adjust cooking time as needed.
That looks absolutely delicious! Bookmarked for trying (^_^)