Magic Crispy Chicken
Recipe GLPR96f3ed194ee1e3
Tender boneless chicken thighs coated in a golden, herb-infused toasted breadcrumb crust, achieved through a clever mayo and mustard binder that keeps the panko adhered during oven roasting. Served with a silky honey-Dijon mustard sauce accented with fresh chives.
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Ingredients
1½ pounds boneless, skinless chicken thighs (about 6 pieces)
1 large egg yolk
3 tablespoons mayonnaise
¼ cup mayonnaise
1 tablespoon Dijon mustard
¼ cup Dijon mustard
1½ teaspoons kosher salt, plus more to taste
Freshly ground black pepper
½ cup extra-virgin olive oil
2 cups panko breadcrumbs
1 tablespoon honey
Pinch of cayenne pepper
3 tablespoons finely chopped fresh chives
Directions
Position an oven rack in the center of the oven and preheat to 450°F. Place a wire cooling rack inside a rimmed baking sheet. Arrange the chicken thighs on the rack and pat them dry thoroughly with paper towels.
In a large bowl, whisk together the egg yolk, 3 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, salt, and several grinds of black pepper until the mixture is completely smooth.
Add the chicken thighs to the bowl and use tongs to turn each piece several times, ensuring they are evenly and thoroughly coated with the mayo-mustard mixture. Set aside.
Heat the olive oil in a medium skillet over medium heat. After about one minute, test the oil temperature by dropping a small pinch of panko into it. When tiny bubbles appear instantly around the breadcrumbs, the oil is ready.
Add the panko to the hot oil and stir constantly with a wooden spoon for approximately 5 minutes, until the breadcrumbs are golden brown. Make sure to stir the edges of the skillet to incorporate the darker crumbs that form around the perimeter.
Remove the skillet from heat and allow the toasted panko to cool for several minutes. Position the skillet on your work surface next to the bowl of coated chicken and the wire rack.
Using tongs, remove one chicken thigh at a time and place it into the skillet with the toasted panko. Using one hand, press the panko firmly onto the top of the thigh, pressing gently but firmly to help it adhere. Flip the chicken and repeat the process on the other side, coating with more panko. Lightly shake off any excess crumbs and transfer the coated thigh to the wire rack.
Repeat step 7 with the remaining chicken pieces, placing each one on the wire rack and spacing them evenly apart. Discard any remaining panko in the skillet.
Transfer the baking sheet to the preheated oven and bake for 15 to 20 minutes. The chicken is done when the internal temperature reaches 165°F, the juices run clear when pierced with a knife, and the breadcrumb coating has turned a deep golden brown.
While the chicken bakes, prepare the sauce by stirring together the honey, a pinch of cayenne pepper, the remaining ¼ cup of mayonnaise, and the remaining ¼ cup of Dijon mustard in a small bowl. Season with black pepper to taste, then stir in the chopped chives.
Serve the crispy chicken thighs warm, accompanied by the honey-mustard sauce on the side.
