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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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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

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.

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