Oven Fried Chicken with Honey Mustard Glaze
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8 servings
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Course
Main Course
Oven Fried Chicken with Honey Mustard Glaze
Description
This dish uses boneless, skinless chicken thighs seasoned with salt and pepper, then dredged in flour, dipped in an egg and milk wash, and coated with a mixture of panko breadcrumbs, smoked paprika, vegetable oil, salt, and pepper. Baking at 375°F crisps the panko crust and cooks the chicken through while preserving juicy interior meat. The honey mustard glaze, made from mayonnaise, honey, and two types of mustard, is whisked together separately and served alongside or drizzled over the baked chicken. Fresh parsley garnish adds color and a hint of herbal brightness.
The combination of crispy panko coating and the glaze’s sweet and tangy flavors enhances the simple chicken thighs without frying oil. This preparation offers a balanced texture of crunchy exterior and moist, tender meat.
Serve immediately after baking for best texture, accompanied by sides of choice. The glaze can be used as a dip or brushed on. Fresh parsley garnish adds a visual and flavor accent.
Panko breadcrumbs provide a unique crunchy coating compared to regular breadcrumbs and can be found in the Asian section of grocery stores.
Ingredients
- 8 chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 egg large
- ¼ cup milk
- 1 ½ cups panko breadcrumbs
- 1 teaspoon smoked paprika
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 2 tablespoons parsley chopped fresh 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
- Panko breadcrumbs, a Japanese-style breadcrumb, deliver a distinctive crunch and are commonly found in the Asian section of grocery stores.
User Reviews
Overall Rating
5
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