This recipe includes yummy, honey mustard dipping sauce.
Preheat oven to 475 degrees F.
Mix panko, paprika, onion powder, and salt in a medium bowl, drizzle with the oil and incorporate with a fork until the oil and dry ingredients are completely mixed.
Lightly beat egg in another medium bowl.
Dip the chicken pieces into the egg, press into the panko mixture, then place the chicken pieces on a wire rack in a roasting pan or baking sheet.
Bake the chicken until golden brown and internal temperature is 165 degrees F, about 20 to 25 minutes.
Meanwhile, whisk together the sour cream, Dijon, and honey in a small bowl, cover and refrigerate until ready to serve the chicken.
By Deeli from Richland, WA
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