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To master the art of Crispy Baked Chicken with Honey Mustard Sauce, it's essential to understand the key components that contribute to its flavor and texture. Each ingredient plays a crucial role in ensuring that the chicken turns out juicy, flavorful, and beautifully crisp.

Crispy Baked Chicken with Honey Mustard Sauce

Discover the joy of cooking with our Crispy Baked Chicken with Honey Mustard Sauce, a healthier twist on traditional fried chicken. This recipe features a flavorful buttermilk marinade and a crunchy panko coating, delivering a juicy and crispy dish that's sure to impress. Perfect for any occasion, learn the essential preparation techniques, ideal baking methods, and preparation tips to elevate your culinary skills. Serve with vibrant sides for a complete meal experience that everyone will love.
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Ingredients
  

For the Chicken:

4 bone-in, skin-on chicken thighs (or breasts)

1 cup buttermilk

1 cup panko breadcrumbs

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional for extra heat)

2 tablespoons olive oil

For the Honey Mustard Sauce:

¼ cup Dijon mustard

¼ cup honey

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a medium-sized mixing bowl, whisk together the buttermilk, a pinch of salt, and a dash of pepper. Add the chicken thighs, ensuring they are fully submerged in the buttermilk mixture. Cover the bowl tightly with plastic wrap or a lid and refrigerate for a minimum of 1 hour, or up to overnight. This step will tenderize the chicken and infuse it with flavor.

    Prepare the Coating: Preheat your oven to 425°F (220°C). In a shallow dish, combine the panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Use a fork or your fingers to mix the dry ingredients together until well combined, ensuring an even distribution of spices.

      Coat the Chicken: Once the marinating time is complete, remove each piece of chicken from the buttermilk, allowing any excess to drip off. Drizzle olive oil over the chicken pieces, ensuring they are lightly coated. Next, dredge each piece into the panko mixture, pressing down firmly to ensure the breadcrumbs stick to the surface and form a good crust.

        Bake the Chicken: Arrange the coated chicken pieces on a baking sheet lined with parchment paper or on a wire rack set over a baking sheet. This setup promotes even crispiness. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is beautifully golden brown and crispy.

          Prepare the Honey Mustard Sauce: While the chicken is baking, prepare the honey mustard sauce. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, and a pinch of salt and pepper. Taste the sauce and adjust the seasoning if necessary. Set aside to allow the flavors to meld.

            Serve: After the chicken is done baking, remove it from the oven and let it rest for about 5 minutes. Drizzle the honey mustard sauce over the crispy chicken or serve it in a small bowl alongside the chicken for dipping.

              Enjoy: Pair your crispy baked chicken with your favorite sides, such as roasted vegetables, a fresh garden salad, or fluffy steamed rice, to complete this delicious meal.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                  Presentation Tips: For an appealing presentation, place the chicken on a serving platter, drizzle the sauce artistically over the top, and garnish with fresh herbs or lemon wedges for a pop of color.