Crispy Oven Baked Chicken with Honey Mustard Sauce
This has become a family favorite for week night meals as well as leftover lunches!
I have also adapted this into chicken strips and nuggets for the kids by cutting the chicken pieces smaller.
I hope you enjoy this as much as we do…be sure to leave me a comment on how much your family loves it too!
INGREDIENTS
- 6-10 chicken thighs (I used boneless/skinless, but you can use bone in with skin as well)
- 1/4 cup all purpose gluten free flour
- Season salt to taste
- 1/2 teaspoon of each: onion powder, garlic powder, paprika
- 2 large eggs (can use chia seed substitute *see notes)
- 2 tablespoons almond milk
- 1 1/2 cups lightly (not fine) crushed cornflakes or gluten free panko style bread crumbs
- 1/4 cup olive oil
- HONEY MUSTARD SAUCE
- 2 tablespoons mayonnaise (can use vegan version)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
INSTRUCTIONS
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Preheat oven to 400 degrees F.
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In a shallow dish combine the flour, salt, onion powder, garlic powder and paprika. In a second shallow dish combine the eggs and milk. In a third shallow dish combine the crushed cornflakes and olive oil.
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Dredge one chicken thigh in the flour mixture coating all sides. Dip into the egg wash coating all sides. Dredge in the cornflake mixture coating all sides. Place on a large baking sheet. Repeat with remaining chicken thighs. Bake for 45 minutes or until an internal temperature of 165 degrees F.
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OPTIONAL (but so flipping good) HONEY MUSTARD SAUCE: In a small bowl combine the mayonnaise, honey and dijon mustard.
*To replace an egg, use 1 tablespoon of chia seeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before. Mix the chia seeds and water together in a small bowl and let it sit for 10 – 15 minutes until the mixture becomes gel.