Crispy chicken without the deep frying, with a delicious dipping sauce.
Ingredients
6 skinless chicken thighs, bone-inactive
1/2 cup flour
1 large egg
2 tbsp milk
1 tsp garlic powder
3/4 tsp salt
1 tsp paprika
1 3/4 cups panko breadcrumbs
1/3 cup vegetable oil
1/2 cup honey
2 tbsp soy sauce
2 tbsp rice wine vinegar (or apple cider vinegar)
2 gloves minced garlic
2 tsp cornstarch mixed with 2 tbsp water
Directions
Heat oven to 390 convection roast
Season chicken with salt and pepper.
Set up three bowls. Put flour in bowl 1. Whisk together egg, milk, garlic powder, 3/4 tsp salt, and paprika in bowl 2. Mix panko and vegetable oil in bowl 3.
Place a wire rack inside a metal baking dish.
Working one by one, coat each thigh in flour, then dip in egg mixture, then dredge in panko. Place the thighs on the wire rack in the baking dish.
Cook chicken for about 45 minutes or until done.
While chicken is in oven, combine honey, soy sauce, vinegar, and garlic in a small saucepan. Bring to a simmer over medium heat, then reduce to low. Pour in prepared cornstarch mixture, stir, and simmer until thickened, about 3 minutes. Let cool