Approximately 6 cups of Japanese panko breadcrumbs
Pam cooking spray (canola oil or olive oil)
Instructions
In a large bowl, whisk together all marinade ingredients until fully incorporated.
Coat chicken with marinade and store in a ziplock bag in the fridge for a few hours (I marinated it for about 3 - 4 hours). I think the marinade is strong enough to give adequate flavor to the chicken even if it's just coated in the sauce before baking if you don't have time to marinate the chicken.
In a deep bowl, add panko and dip each chicken in the panko, coating it evenly.
Line baking dish or pan with foil and spray with Pam cooking spray to prevent chicken from sticking. Bake at 375 for 1 hour, uncovered.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/05/25/honey-mustard-panko-crusted-chicken/