Oven Fried Chicken With Honey

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!

No one would ever guess that this was baked, not fried. And the honey mustard glaze is to die for!

Please try our other recipes :

Dump And Bake Chicken Parmesan 
Bêngali Doi Murgi 
Crock Pot Chicken and Stuffing 
Easy Chicken and Vegetables Stir Fry
Teriyaki Chicken, Quinoa, and Veggies 

INGREDIENTS :

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

For The Honey Mustard Glaze :

• 2 tablespoons honey
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon mustard

DIRECTIONS :

1. Preheat oven to 375 degrees F. Road a hot paper with sheepskin cover or a silicone hot mat; set excursus.
2. To puddle the honey mustard change, whisk unitedly dressing, honey and mustards in a puny incurvature; set parenthesis.
3. Weaken volaille thighs with flavouring and seasoner, to savor.
4. In a generous dish, beat unitedly foodstuff and river. In other great trough, syndicate Panko, paprika and stemlike oil; toughen with saliferous and flavorer, to savour.
5. Employed one at a clip, dredge crybaby in the flour, dip into the egg combining, then search in the Panko miscellany, pressing to pelage.
6. Spot volaille onto the ready hot mainsheet and bake for 35-40 minutes, or until the incrustation is halcyon botanist and the fowl is completely burned through.
7. Run forthwith with honey mustard dulcify, garnished with herb, if desired.