Honey Mustard Fried Chicken

October 2, 2018
Preparation Time
Cook Time


Say goodbye to dry baked chicken, with a juicy honey mustard marinate topped over the chicken


  • 8 boneless, skinless chicken thighs
  • 1 tsp Salt
  • 1 tsp ground black pepper
  • 2 large eggs
  • ¼ cup milk
  • 1 ½ cups American Garden Bread Crumbs Panko
  • 1 tsp smoked paprika
  • ¼ cup vegetable oil
  • 1 cup all-purpose flour
  • 2 tbsp chopped fresh parsley leaves
  • For the Honey Mustard sauce:
  • ¼cup American Garden U.S Mayonnaise
  • 2 tbsp honey
  • 1 tbsp American Garden U.S Mustard


  1. Preheat oven to 190 degrees C. Line a baking pan with parchment paper and set aside.

  2. To make the honey mustard sauce, whisk together mayonnaise, honey and mustard in a small bowl and set aside.

  3. Season chicken thighs with salt and pepper, to taste.

  4. 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.

  5. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.

  6. 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.

  7. Serve immediately with honey mustard glaze, garnished with parsley as desired.


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