No one would ever guess that this was baked, not fried. And the honey mustard glaze is to die for!
5 stars (21 ratings)
Ingredients
8boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2large eggs
¼cupmilk
1 ½cupsPanko*
1teaspoonsmoked paprika
¼cupvegetable oil
1cupall-purpose flour
2tablespoonschopped fresh parsley leaves
For the honey mustard glaze
¼cupmayonnaise
2tablespoonshoney
1tablespoonmustard
1tablespoonDijon 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
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.