3 pound meat from a rotisserie chicken skinless cut into 8 pieces,
1 tablespoon dijon mustard
2 large eggs beaten
0.3 teaspoon garlic powder
0.5 teaspoon ground pepper black
1 tablespoon honey
1 tablespoon hot sauce
8 servings kosher salt and pepper black freshly ground
2.5 cups panko bread crumbs
2 teaspoons salt
0.5 teaspoon paprika smoked
Equipment
bowl
oven
whisk
wire rack
kitchen thermometer
Directions
Watch how to make this recipe.
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes.
