Say goodbye to dry baked chicken, with a juicy honey mustard marinate topped over the chicken
Preheat oven to 190 degrees C. Line a baking pan with parchment paper and set aside.
To make the honey mustard sauce, whisk together mayonnaise, honey and mustard in a small bowl and 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 as desired.