A delicious and satisfying alternative to frying chicken which just as much crunch and packed with flavor!
Makes: 9 chicken thighs
9 boneless, skinless chicken thighs
1/4 tsp, Kosher salt
1/8 tsp. fresh ground black pepper
2 medium eggs
1/4 c. fat free milk
1 1/2 c. panko
1 tsp. paprika
1/4 c. extra virgin olive oil
1/2 c. all purpose flour
2 Tbs. fresh parsley, finely chopped (for garnish)
1/4 c. olive oil mayo
2 Tbs. clover honey
1 Tbs. spicy brown mustard
1 Tbs. mustard (dijon or touch of honey)
Preheat oven to 375 degrees. Line cookie sheet with aluminum foil and set aside.
Set up 3 bowls.
Bowl 1: flour
Bowl 2: eggs and milk, whisked well.
Bowl 3: Panko, paprika and olive oil, mixed well until fully incorporated.
Season raw chicken with salt and pepper.
Taking 1 piece of chicken at a time, cover in flour, tap excess off, dredge in egg mix, press into panko mix until covered, turning and patting in crumbs where they may have missed.
Place chicken on foiled cookie sheet. Bake for 45 minutes or until crust is golden brown and chicken is fully cooked, reading 165 degrees on instant read thermometer.
Meanwhile, prepare glaze by mixing mayo, honey and both mustards in small bowl until creamy and fully incorporated.
Serve immediately with glaze and garnish of parsley.