Oven Fried Chicken with Honey Mustard Glaze

• Meat

  • 8 Chicken thighs, boneless skinless

• Produce

  • 2 tbsp Parsley, fresh leaves

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Honey
  • 1/4 cup Mayonnaise
  • 1 tbsp Mustard

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 Kosher salt and freshly ground black pepper
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Bread & Baked Goods

  • 1 1/2 cups Panko

• Dairy

  • 1/4 cup Milk

Found on damndelicious.net

Description

Ingredients

• 8 boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 2 large eggs
• 1/4 cup milk
• 1 1/2 cups Panko*
• 1 teaspoon smoked paprika
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 2 tablespoons chopped fresh parsley leaves
• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 1 tablespoon Dijon mustard

Directions

• 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.