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!
- 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
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- 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.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.