Fried food is definitely on the "banned list" of healthy dinner choices. However, by "oven-frying" chicken thighs in a mix of panko bread crumbs, seasoning, buttermilk, and eggs your family can once again enjoy fried chicken in a fresh, new way!
FOR THE CHICKEN 2 cups of panko bread crumbs 1/2 tsp. garlic powder
1/2 tsp. each of oregano, thyme, and rosemary Kosher salt Freshly ground black pepper (to taste) 3 large eggs 1/4 c. buttermilk 6 bone-in, skin-on chicken thighs
FOR THE DIPPING SAUCE 3 tbsp. Dijon mustard 2 tbsp. barbecue sauce 1 tbsp. mayonnaise 2 tsp. honey
Preheat oven to 425°. Line a baking sheet with aluminum foil. In a medium bowl, mix together panko bread crumbs, all seasonings, salt, and pepper.
In another medium bowl, whisk together eggs and buttermilk.
Pat thighs dry, then follow this sequence for all thighs: dip into egg mixture, dredge in panko, making sure all sides are completely coated, and place on the prepared baking sheet.
Bake until golden and crispy, and a thermometer inserted in the center reads 180° (should be about 1 hour)
While the chicken is baking, mix all of the ingredients in a small bowl for the dipping sauce and set aside until dinner is ready.