2 pounds boneless skinless chicken thighs (about 8 whole thighs)
1 tablespoon oregano
3 tablespoons dijon mustard
2 teaspoons salt
1/2 teaspoon pepper
splash of milk or buttermilk
splash of hot sauce (optional)
1 cup panko crumbs
Honey or ketchup for serving
Heat the oven to 425°F. Set a wire rack over a baking sheet.
Remove the thighs from their packaging. If desired, cut into "nugget" bite-sized pieces. Pat dry with a paper towel.
In a small bowl, whisk together the eggs, oregano, dijon, salt, and pepper. Add a splash of milk to loosen it a little. Pour the panko crumbs in another small bowl.
Dip each chicken thigh in the egg mixture and gently shake off the extra. Roll the thigh in the panko and set it on the wire rack over the baking sheet. Repeat with remaining chicken thighs.
Bake for 35-40 minutes for whole thighs or 15-20 minutes for bites. When the thighs are finished, the tops should just be starting to turn golden, juices from the thigh should run clear, and the internal temperature should register at least 165°F.
Serve immediately with bowls of honey and ketchup for dipping.
Uploaded: Mar 22, 2014