Red Meat Allergy Friendly Gluten Free Crispy Chicken with Honey Mustard
Total time1 hr
Prep time20 min
Cook time25 min
4.5(29)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs (about 8 pieces), pounded to even thickness
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
For the coating
- ½ cup rice flour
- ¼ cup cornstarch
- ½ tsp baking powder
- ½ tsp kosher salt
- 2 large eggs
- 2 tbsp water
- ½ cup neutral oil (such as avocado or canola oil), plus more as needed
For the honey mustard
- 3 tbsp dijon mustard
- 2 tbsp honey
- 1 tbsp mayonnaise
- 1 tsp apple cider vinegar
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Make the honey mustard: whisk together the Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne (if using) in a small bowl until smooth. Taste and adjust honey or mustard to your preference, then set aside.
- 2
Pat the chicken thighs dry with paper towels and season all over with the salt, black pepper, garlic powder, and smoked paprika. Let the seasoned chicken rest at room temperature for 15 minutes.
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