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Honey Mustard Fried Chicken
Say goodbye to dry baked chicken, with a juicy honey mustard marinate topped over the chicken
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40m
8 
MEDIUM
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Ingredients
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
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Preparation
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.