Crunchy Deviled Chicken
Courtesy of Good Housekeeping
Wow, it's May already! Where did the time go? The last couple of months I've been making a lot of my older recipes and have just had a lot going on. However, I am very excited to share with you this recipe because it was probably the best panko crusted baked chicken that I've made, and I've tried a few. The mustard gave it some really good zing, and it was tasty with some of your favorite hot sauce on the side (mine is McCormick's Old Bay Hot Sauce!!!!). This was a fairly simple week night meal, and you can choose your side of choice. I made this without the recommended sides, as I had some butternut squash healthier mac n' cheese on hand. Enjoy!
3 tb spicy brown mustard (or dijon which is what I had on hand)
1 large egg
1/2 tsp smoked paprika
1 lb boneless, skinless chicken thighs
1 1/4 cup unseasoned panko
dash of salt and pepper
Preheat the oven to 450 degrees and line a baking sheet with non-stick foil. In one bowl, mix the mustard, egg, and paprika. In another bowl, add the panko. Dip the chicken in the egg mixture and then the panko, pressing firmly to ensure it sticks and coats the chicken on both sides. Place on the sheet pan and bake for 18-22 minutes until brown and crispy. Top with parsley and serve!