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Magic Crispy Chicken
By Claire Saffitz · bonappetit.com
4 servings
45 min
Boneless chicken thighs coated in a mustard-mayo emulsion, then crisped in toasted panko and finished in the oven until deep golden.
| prepPreheat oven to 450°F / 230°C | |||||
| prepPlace wire rack inside rimmed baking sheet | |||||
| 1½ lb / 680 g boneless, skinless chicken thighs (about 6) | Pat chicken dry on rack | Coat chicken in mustard mixture | Cool panko, coat chicken pieces on both sides | Bake 450°F / 230°C until deep golden, 15–20 min | Serve chicken with honey mustard sauce |
| 1 large egg yolk | Whisk egg yolk, mayo, mustard, salt & pepper | ||||
| 3 tablespoons mayonnaise | |||||
| ¼ cup / 60 ml mayonnaise | |||||
| 1 tablespoon Dijon mustard | |||||
| ¼ cup / 60 ml Dijon mustard | |||||
| 1½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon Morton), plus more | |||||
| Freshly ground black pepper | |||||
| ½ cup / 120 ml extra-virgin olive oil | Heat oil, toast panko until golden, 5 min | ||||
| 2 cups / 100 g panko (Japanese breadcrumbs) | |||||
| 1 tablespoon honey | Stir honey, cayenne, mayo, mustard & chives | ||||
| Pinch of cayenne pepper | |||||
| 3 tablespoons finely chopped chives | |||||
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