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*
1 teaspoon smoked paprika
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves
For the honey mustard glaze
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon mustard
1 tablespoon Dijon mustard
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
To make the honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
Season chicken thighs with salt and pepper, to taste.
In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.
Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
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.
Servings Per Container 8
Amount Per Serving
Calories from Fat 171.9
Total Fat 19.1g
Saturated Fat 3.1g
Trans Fat 0.2g
Total Carbohydrate 21.0g
Dietary Fiber 0.7g
SmartPoints value : 10