Ingredients
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1 1/4 cups panko Japanese-style bread crumbs
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1 teaspoon smoked paprika
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1/2 teaspoon dried thyme
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1/2 teaspoon garlic salt
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1/2 teaspoon seasoning salt
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2 teaspoons olive oil
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1/2 tablespoon milk
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6 skinless chicken thighs (I use bone in, reduce time if using boneless about 2 lbs.)
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2 tablespoons honey
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2 tablespoons spicy brown mustard
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1 large egg
Instructions
- Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
- In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
- In a separate medium bowl, beat the egg with the milk.
- Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
- Bake at 400 for 35 - 45 minutes or until juices run clear.
- Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.