Honey Mustard Panko Crusted Chicken
Author: 
Recipe type: Main
 
Ingredients
  • 1½ cups honey
  • 1½ cups dijon mustard
  • 3 tablespoons yellow mustard
  • 2 tablespoons brown sugar
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • Splash of shoyu (soy sauce)
  • dash of pepper
  • 24 skinless chicken thighs
  • Approximately 6 cups of Japanese panko breadcrumbs
  • Pam cooking spray (canola oil or olive oil)
Instructions
  1. In a large bowl, whisk together all marinade ingredients until fully incorporated.
  2. 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.
  3. In a deep bowl, add panko and dip each chicken in the panko, coating it evenly.
  4. 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/