Oven Fried Panko Coated Chicken

• 2 lbs bone-in skinless chicken thighs or 8 whole chicken thighs
• 2 large eggs
• 1 cup panko whole wheat breadcrumbs (such as Progresso or Kikkoman brands)
• 1 cup all-purpose flour
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 3 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary, finely chopped
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon water
• 2 tablespoons olive oil

1. Preheat the oven to 375u0b0F.
2. Line a baking sheet with parchment paper or grease it lightly with some oil.
3. Prepare your dipping mixes: - In one bowl, combine the flour with the salt, and pepper. - In the second bowl, whisk together the eggs, dijon mustard, and 1 tablespoon of water. - In the third bowl, mix together the panko breadcrumbs, chopped rosemary, paprika, cayenne, and the 2 tablespoons of oil.
4. Remove and discard the skin from the chicken thighs, unless your chicken is already skinless. Pat the thighs dry with paper towels.
5. Dip the chicken in flour, shake off the excess. Then dip the chicken in the egg mixture, and finally roll the chicken in the panko bread crumbs.
6. Place each chicken piece on your baking sheet. Space out the pieces so that they don't touch.
7. Bake for 35-45 minutes, until the chicken is golden brown, the juices run clear, and the internal temperature of the meat is 165 F (if using a meat thermometer).

chicken, eggs, whole wheat breadcrumbs, flour, pepper, salt, mustard, fresh rosemary, paprika, cayenne pepper, water, olive oil

Taken from www.food.com/recipe/oven-fried-panko-coated-chicken-517836 (may not work)