This recipe offers a delightful twist on classic oven-fried chicken thighs, featuring a crispy herb-infused panko crust and a tangy mustard glaze.
Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
Using foil on the baking sheet makes cleanup a breeze and prevents sticking.
Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.
Drying the chicken ensures the coating adheres better and results in a crispier crust.
In a shallow bowl, mix the melted butter, Dijon mustard, honey, and garlic powder until well combined.
Ensure the butter is fully melted for a smooth mixture.
In another shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, smoked paprika, and dried parsley.
Mix thoroughly to evenly distribute the seasonings in the breadcrumbs.
Brush each chicken thigh with the mustard glaze, then coat it thoroughly in the breadcrumb mixture.
Press the chicken into the breadcrumbs to ensure a thick, even coating.
Place the coated chicken thighs on the prepared baking sheet and bake in the preheated oven for 40-50 minutes, or until golden brown and cooked through.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Serve the crispy baked chicken thighs hot with your favorite sides and enjoy!
Garnish with fresh parsley for a pop of color and added flavor.
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