Honey Mustard Baked Chicken Thighs

 Honey Mustard Chicken Thighs

This has become one of my favorite go to recipes for all occasions. It’s simple to make and it’s absolutely delicious.  I start off with chicken thighs and add some Panko breadcrumbs which in itself is good...but it’s that smoked paprika that makes it so incredible.  Then I bake them and no one would ever guess they weren’t fried.  But what really tops it off is the honey mustard glaze. The combination is to die for!

Honey Mustard Baked Chicken Thighs

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 breadcrumbs

1 teaspoon smoked paprika

1/4 cup vegetable oil

1 cup all-purpose flour

2 tablespoons chopped fresh parsley leaves

 Glaze

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoon mustard

1 tablespoon Dijon mustard

To make the honey mustard glaze, whisk together mayonnaise, honey and two mustards in a small bowl; set aside.

Chicken

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Start off by seasoning both sides of the chicken thighs. 

Then set up a dredging station with 3 pans or bowls.  In the first bowl add your flour, salt and pepper.  

In the second bowl whisk together eggs and milk.  In the third bowl, combine Panko breadcrumbs, the smoked paprika and vegetable oil. 

Working with one piece at a time, first dredge the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing firmly to coat.  You may have to rinse hands in the process if they get to gummy.  

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.

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