Oven Fried Chicken with Honey Mustard Glaze
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs or breasts (about 4-6 pieces)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme (optional)
Salt and pepper, to taste
2 large eggs
2 tablespoons Dijon mustard
2 tablespoons milk
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
Cooking spray or olive oil spray
For the Honey Mustard Glaze:
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper, to taste
Instructions:
Preheat the oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet for extra crispiness.
Prepare the breading station:
In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, thyme, salt, and pepper.
In another shallow bowl, whisk together the eggs, Dijon mustard, and milk until smooth.
In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.
Bread the chicken:
Pat the chicken pieces dry with paper towels. Dredge each piece in the flour mixture, coating it well. Dip it into the egg mixture, then press it into the panko mixture, making sure the chicken is evenly coated on all sides.
Place the breaded chicken pieces on the wire rack, ensuring they aren’t touching.
Bake the chicken:
Lightly spray the breaded chicken with cooking spray or drizzle with olive oil for extra crispness.
Bake in the preheated oven for 35-45 minutes, or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C). If you’re using chicken breasts, they may cook faster than thighs, so check them earlier.
Make the honey mustard glaze:
While the chicken is baking, whisk together the Dijon mustard, honey, olive oil, lemon juice, salt, and pepper in a small bowl until smooth. Adjust the sweetness or tanginess by adding