These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.
| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for the baking sheet
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 1 cup Dijon mustard
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups panko
- 3/4 cup freshly grated Parmesan
- 1/4 cup chopped fresh chives (or parsley)
- 2 teaspoons paprika
- 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
- Kosher salt
Instructions
- Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
- Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
- In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
- Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
- Transfer to a large platter and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 771 |
| Total Fat | 55 g |
| Saturated Fat | 18 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 48 g |
| Cholesterol | 229 mg |
| Sodium | 1266 mg |
Reviews
Delicious as expected. I love Food Network.
Super easy. Cooked on an elevated grid sheet on a cookie sheet so no sticking. Used B/S pounded chicken thighs. Served on a salad. Easy & yummy. Cooked at 350 degrees for 18 min. Deep brown. Drizzled with honey.
This was amazing! After reading other reviews, I also cut back on the Dijon, brushed it onto the chicken, and drizzled with honey once they were done. Delicious!
This was a desperate attempt by a recently widowed woman to make something different. I had no Dijon mustard so I use spicy brown mustard from Frenchy’s. Then I only use 3/4 of a cup of mustard and a quarter cup of honey the rest of the recipe I followed as described. I had leftover breadcrumbs so I boiled some potato wedges and dipped them in the breadcrumbs and threw them on the pan too. Not bad! I had it with a tossed salad. Unfortunately I will eat it 3 more times because it made so much. Oh the problems of suddenly being single.
Delicious! I made this recipe with boneless, skinless thighs and the one and only change I made to the recipe was to add a little olive oil to the crumb mixture to ensure a GBD crust (golden brown and delicious). Definitely going into the rotation.
I’ve read through a couple pages of the reviews and since I’m not a huge mustard lover, I reduced the mustard to about 3/4c and added honey. Even though some of the reviews recommended brushing the mustard mixture on and adding the breading to the top only, I decided to follow the recipe with my boneless, skinless chicken thighs. I had no problem with the breading after it was baked, it was easy to remove with a spatula and didn’t stick . If it all fell off for you then perhaps don’t pack it as hard? I dredged the chicken through the panko mixture, I didn’t pack it on. And in no way was my chicken mushy as another reviewer claimed. Most of the negative reviews seem to boil down to it being due to a cook error and not the recipe itself.
Simple to make. I brushed them with mustard mix instead of dipping them. I used salted butter so I didn’t salt the thighs before brushing them with the mustard mixture. My mistake as they needed more salt. Other than that they turned out crispy on outside, tender and juicy on inside. Very good. Will make them again.
Recipe is perfect as written. No modifications needed.
I make this recipe regularly, but made some slight modifications over time. First of all, I only bread the tops of the thighs, not the entire thing. This makes a huge difference in taste, and prevents all the breading from sliding off. Next, cut all the breading portions in half, and reduce the mustard at least down to 3/4c. Like I said, if you leave the bottom of the chicken thigh alone, this recipe will really shine.
This was a delicious recipe as is, and a great jumping off point to attempt with some different flavors. I scaled it down for just my husband and me, baked at the time and temp recommended, and it turned out great! Husband said it had a fried chicken quality about it, crisp, juicy and flavorful, and he loved the mustard! To balance the flavors though, next time I will try with honey mustard, or just add honey to the dijon. I could also see taking this in a buffalo chicken direction using blue cheese dressing and some buffalo sauce. Any creamy dressing paired with some complimentary flavors added to the panko would be fun to experiment with. Be adventurous and give it a try!