Oven Fried Chicken with Honey Mustard Glaze — Damn Delicious

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Oven Fried Chicken with Honey Mustard Glaze

No one would ever guess that this was baked, not fried. And the honey mustard glaze is to die for!

Remember how I told you I had a huge aversion to mustard? Well, now I can basically guzzle it down on its own, especially with this honey mustard glaze.

But the true star here is the chicken – the crisp-tender chicken thighs that are completely baked from start to finish. There’s absolutely no searing or frying here.

The secret to this makeover for that amazing “fried”-crispness is to coat these bad boys in Panko bread crumbs and vegetable oil. That’s it! Easy peasy, right? And you get to save on a ton of calories and fat too!

Oven Fried Chicken with Honey Mustard Glaze

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

No one would ever guess that this was baked, not fried. And the honey mustard glaze is to die for!

Ingredients:

  • 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

Directions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. To make the honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; 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, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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128 comments

That looks absolutely delicious! Bookmarked for trying (^_^)

Can this be made using boneless skin breasts?

Yes, you can certainly use chicken breasts but you may have to adjust cooking time as needed.

Chungah, is the first of two mustards on the ingredient list just plain ‘ol prepared mustard–the kind you put on hotdogs? This looks delish. Thanks for all your great recipes–such beautiful presentation.

Yes, this recipe requires both standard hot-dog-type-mustard and Dijon mustard as well.

I am going to do this next week Chungah. I too was not clear on what the first mustard was. Lynn is a white meat person and I like the dark, so I am going to buy a fryer and cut it up and do all of the pieces. I’ll file a full report.

Is there a special reason to use vegetable oil vs olive or canola?

Vgetable oil has a higher smoke point than say, olive oil, which really helps achieve golden-crispness.

Bless your little soul. I just logged onto the site for ideas for chicken thighs I have in the refrigerator and here’s this post. You never seem to let me down! Thank you.

I love finding healthy versions of recipes! I haven’t used Panko crumbs much but so many people swear by them. I’ll have to see how the husband reacts to the mustard sauce. 😉 Thanks for sharing!

I love fried chicken….and even better, oven fried chicken! This honey mustard glaze sounds perfect! Can’t wait to try this.

I am definitely going to make this recipe sometime this week. I have made several of your recipes and I am always so pleased. Definitely a big fan! Keep them coming and I’ll keep making these great dishes!

Looks delicious! I was wondering if you could use chicken breasts or does it work best with dark meat? Using chicken breasts may change the baking time?

Yes, you can certainly use chicken breasts but you may have to adjust cooking time as needed.

I did this with chicken breasts, took almost an hour at 375F. WOW, the crust is terrific but with that sauce, I absolutely love it!

I’ll be trying this again but with either thin cut boneless breasts or the chicken tender strips (my local grocery store has a terrific butcher dept.)

As usual, all your recipes make my hungry! I have been forever experimenting with oven fried chicken and one thing that helps with “crispyness” is giving the breaded chicken pieces a light spray with Pam or cooking spray before baking. That thin coating of “fat” helps crisp them up.

I love all of your recipes and just happen to have chicken thighs in freezer. Will give this a try. Sounds yummy. I love Panko bread crumbs! Keep up the good job of sharing fabulous recipes! You’re the best!!

Everything you post looks …… well so Damn Delicious! I am always pinning your recipes. My husband is going to love this chicken!

Do you think I could substitute coconut oil?

You can certainly try substituting coconut oil but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

Just made this recipe and it turned out amazing! Best way to do breaded chicken! And the honey mustard is addictive! Thanks so much. The oil in the panko really made the difference.

Your recipes I’ve tried were great. The photography and presentation on your site is amazing. This chicken thigh recipe uses my favorite— boneless skinless thighs. Thank you for your site.

This looks beyond delicious! I love that it involves so little prep time, too.

This recipe looks delicious, will try this week! Just to make sure- you pour on the glaze once the chicken is already baked?

Yes, that’s exactly right!

Made this for dinner this evening, it is my new go to for chicken thighs. Wonderful!

Can I substitute greek yogurt for the mayo?

I made this last night using chicken tenders it came out great. The glaze is perfect. Thanks!

Ok…..this was AMAZING. I made it last night and it turned out great! Definitely our new favorite chicken thigh dish. Thank you for another delicious recipe!

Do you think it would be as good with bone in thighs if I remove the skin? And also I totally love you and your blog, we are cooking soul sisters!

Yes, that sounds like a great idea!

Would dried parsley be a huge letdown in flavor vs fresh parsley?

Dried parsley should work just fine.

Your chicken dishes are some of the best I’ve ever had. Period. They are extremely flavorful, but a little less guilt-ridden!

Just finished the last bite!! YUMMY. I used boneless, skinless breasts….they usually dry out in the oven, but these were tender, juicy and flavorful. I drizzled the glaze on when I took them out of the oven and served the rest on the side….Gone immediately!! Thank you….my new favorite!

Yum! Just made these, they are delicious! Do these reheat well or will they become soggy?

Yes, these reheat well in the oven. I do recommend reheating in the microwave.

OMG, this was a great dinner! I made it last night and served it with summer squash and zucchini steamed w/a little garlic. My guys couldn’t stop eating the mustard sauce! Will more than likely make this again. Thank you for the great recipe!

Just made this and it is absolutely phenomenal! I love it!! Sure is damn delicious 🙂

Thank you for all your great recipes. I have a question about this one that will reveal how very little I know about cooking.

I have everything except the parchment paper or a silicon baking mat and I’m curious as to what either of these elements contribute to the cooking process? Can I use something else?

Thanks for helping an ignoramus. :]

You can try using aluminum foil but it may be best to spray it with non-stick spray first.

Hi Jaehwa,
I did not have the parchment paper or baking mat either. I just used aluminum foil and everything came out well!

Thanks! I used foil, too, and it was the best unfried chicken we’ve ever had. :]

Your website is now my go-to recipe place! I made this recipe with chicken tenders instead of thighs the other night and it came out wonderful! I’ve never had such great quality, crisp tenders from the oven before. I adjusted the amount of time to cook, which I cooked for 15 minutes. I kept the mustard glaze on the side as my mother-in-law thinks the mildest flavors are too spicy, and I knew the dijon would be too much for her. But the glaze was wonderful and added great flavor to the chicken! Thanks for providing such wonderful recipes 🙂

The instructions didn’t say to add the glaze to the meat before cooking and I was a bit confused. So I put it in the side also. I don’t care for mustard but my children do. Putting it aside worked for me.

Vanessa, please refer to the last step:

Serve immediately with honey mustard glaze, garnished with parsley, if desired.

How would you adjust temperature and time if using thin boneless breasts?

Unfortunately, without further recipe testing, I cannot advise on the temperature and time for this substitution. Please use your best judgment.

Consider buying an instant read cooking thermometer, inexpensive and most helpful. Available at almost all stores with a kitchen section.

I’ve made this many times now with 3 large breasts cut into tenders. I bake it for about 20-25 minutes at 375 and that’s usually good. I do still check with the thermometer for temp. though as the pieces aren’t usually all the same size.

I made this for dinner tonight and it is absolutely amazing! THE best chicken to ever come out of my kitchen!

LOVED this recipe! I ended up using the honey glaze as a sauce. (I’m a sauce dipper fan. Lol)

I made this last evening and it was so simple and flavorful. My husband has already asked when we can make it again. Plus I have some leftover for lunch today!

Oh, how I love this recipe! I tried it last night with chicken breast tenderloins. Perfection!! I have the hardest time getting oven chicken to crisp up. You nailed it. And that glaze . . . oh my. It tastes exactly like restaurant honey mustard! Thanks so much! This one is a keeper!!

I made this with chicken breasts and the entire family loved it! I am trying the same recipe tonight but with Tilapia! I have also enjoyed many of your other recipes and have not had any that the family did not like! We have 6 children from ages 8 months-22 yrs and every recipe has been a hit, even with my dad, brother-in-laws and Mother-in-law. LOVE your site!

Made this for dinner this evening and it was amazing-beautiful to look at, moist, and had the perfect crunch! My husband was impressed and my picky teenage daughter loved it! In error, I thawed bone in skin on chicken thighs overnight (didn’t read the recipe thoroughly). Quickly learned how to debone them and followed the recipe exactly. Perfection! Will definitely be keeping this one ☺️

Used gluten free flour and panko. Turned out great. Fam scarfed it up!

Followed the recipe pretty much as stated. I didn’t have eggs so I used half & half instead. It was absolutely delicious. My husband raved about the sauce. He said it made this dish extra good.

Not sure where we first found out the secret to baking chicken/pork with mayonnaise (or plain greek yogurt) and Panko, but let me assure you, even without adding honey/mustard and the rest, it cooks as easy as that in an electric pizza oven (for minimal preheat times). You can dry/wet marinade however you like using your favorite bbq sauces, mustards, grated cheeses, teriyaki sauces, or whichever other soy/rice vinegar mixture you prefer, the basic result is a blank pallet for you to do as your whim dictates.

The Mayo and Panko trick takes second seat only to a friend of the family recommending Cavendar’s Greek Seasoning over half a century ago (that sounds awful!).

Made this tonight for supper for the first time. It was AMAZING! i used boneless chicken breasts instead of thighs which shortened baking time to only 20 minutes and the chicken was perfect. Very crunchy and not peppery hot like I thought the paprika was going to make it (which is good). Everyone loved it, super easy, and super good! Thanks for the recipe!

This looks really good. What sides would go well with this? Would love to try this once I know what to have with it 🙂 Thanks!!

Stephanie, feel free to browse through these side dishes for recipe inspiration: https://damndelicious.net/recipe-index/side-dish/. My personal favorite is the Baked Parmesan Zucchini.

That was Delicious!

Just tried the recipe came out delicious! Hubby is in love with the honey mustard glaze, I have a feeling i’m going to be making this once a week.

Just made this for dinner and it was so yummy! I used Chicken Breast and Whole Wheat Panko crumbs. My husband asked me if I bought dinner somewhere, or did I actually make it! haha Thanks for all of the great recipes!

you have awesome recipes. I just wanted to let you know
I pin a lot of them and will be trying them too

sorry my email address was wrong. This one is correct

Made this for dinner last night and it was delicious! My whole family loved it. Thanks for the recipe! 🙂

Made this with chicken tenderloins. It was damn delicious!

I am so glad I found your blog! I am in LOVE with your logo btw. Super creative! I’m bout to make this recipe in 3…2…1….wait gotta pour a glass of wine first… okay READY!

Hi, I am planning on making this but wondering what kind of sides to put with it? Any suggestions?

Alison, here is a list of all my side dishes – the slow cooker garlic parmesan potatoes are a favorite of mine! 🙂

Just made this for dinner and as everyone had commented, it’s delicious! Would it work to do all the prep in the morning then refrigerate and bake that evening?

Good evening. Just wanted to tell you this recipe is fantastic! I love how the panko browned up. I never would have thought to toss it with oil. The glaze is unique and my husband loved it. Unfortunately, I didn’t take a picture of it. The crew was so hungry we gobbled it down! I have your recipe bookmarked on my phone so we’ll be having it several times in the future.

Would you warm the glaze?

There is no need to warm the glaze.

hi Chungah – I absolutely love your recipes and your blog! I can’t wait to try this recipe out, but I’m wondering what might be some good side dishes to serve it with?

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

Can you use Italian bread crumbs if needed?

Yes, absolutely, but I have found that Panko yields the best results.

Stumbled upon this on Pinterest tonight, it was the first recipe i found that i actually had all the ingredients already in my house for so i thought i’d give it a go. As someone who does NOT like Paprika…. This was AMAZING!! I was so worried the Paprika was going to be too strong and overpowering, it wasn’t, it was fantastic!! I used Chicken breasts, the honey mustard glaze was fantastic and complimented the dish quite well! I think next time i’ll use the glaze as a dip on the side so my chicken stays super crunchy, but oh man i WILL be making this again! Thank you!

When I went to the store to buy Panko, I could only find whole wheat panko and so I bought it. They were so good. I made them a second time with regular (not whole wheat) Panko, and they were great also but I prefer the whole wheat now! Much crispier and flavorful!

Thank you so much for the recipe! Great job!!
🙂

Holy crow this is yummy!! I made it exactly as the recipe called for except I substituted thighs for breasts and cut them lengthwise into 3 after reading that the cooking time increased quite a bit using chicken breasts. I still cooked them for about an hour and they were perfect! My husband had second helpings and complimented them 3x (which is crazy lol) and my daughters (5 and a very picky 2.5 year old) ate their whole serving. Already boookmarked to make again. Thanks!!

Just made this tonight, but didn’t bother with the chopped parsley, and we didn’t miss it. The were definitely crispier than others I’ve made from the addition of the oil to the panko mixture. Also, my husband who always says he doesn’t really like panko on other things didn’t realize it was panko because of the oil and the way these cooked. My husband and I both agreed that we would prefer these with boneless breasts or tenders, so next time we will use those. This may become my standard chicken tender recipe going forward!

Hi, I haven’t made this yet but i have a pork roast in my slow cooker and plan on making the sauce to serve with it. It all sounds so good it’s making me hungry. Can’t wait to cook chicken this week. Can this recipe be used with drumsticks ? I love the sound of everything and love all the comments. Hurricane Rita.

What a great idea. But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Could you use chicken thighs with skin on? I have some leftover from when I made the sun dried tomato chicken thigh recipe, which was damn delicious ! Thank you!

Got a replacement for the paprika? allergy problems.

You can omit as needed.

I thought I had commented on this…but nonetheless I wanted to say thank you so much for the recipe…my hubby LOVES it!! Hes picky when it comes to chicken dishes…lol we love love this recipe and I don’t change a thing…will be making this alot!

Made this tonight and it was a big hit. I made it exactly as written. Was a bit skeptical because oven frying has never worked out for me before. It browned perfectly and tasted delicious. The glaze is essential so don’t leave it out. My husband loved the glaze so much I could have doubled it. I am so happy I found this site. In the last month since accidentally discovering it I have made the homemade hamburger helper, Thai chicken thighs, oven baked pork chops with the ranch dressing mix, mushroom and chicken thigh soup, butter chicken in the crockpot, and lemon orzo with shrimp. Every recipe has turned out well. Thank you so much for all the work that obviously goes into testing these recipes. your site has renewed my enthusiasm for making dinner!

OKAY – This is dinner tonight. I just bought Chicken strips and with that sauce . . . better double the recipe! Thanks & Happy Easter!!

I am keeping this (and hope I don’t forget about it, lol). I am going to try it as written and try it using the glaze in place of the egg mixture. Side note: I LOVE using Panko crumbs for oven crimping!!

I pounded boneless chicken breasts thin. Fried them in butter and vegetable oil. Love using Panko bread crumbs! It stays on and fries up nicely. Thus was so good!

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