Ingredients

• 6 x Chicken thighs - serves 4

• Olive oil

• 6 x Tablespoons butter

• 1 x Tablespoon Dijon mustard

• 2 x Teaspoons honey

• 1/3 x Teaspoon garlic powder or 2 x garlic cloves - minced

• 2 x Teaspoons sweet paprika

• 1 x Teaspoon fennel seeds

• 1 x Cup Panko breadcrumbs - you may need a little more

• 1/2 x Cup grated parmesan cheese

• 1/2 x Cup flatleaf parsley - chopped

• Salt and Pepper to your taste

Preparation

Pat dry the chicken, trimmed to your liking but ideally, leaving the fatty outside for flavour. Season with your preferred salt and pepper.

For the next part you will need two small bowls. For the first, add the melted butter, Dijon mustard, honey and the garlic powder or the grated garlic cloves. Mix together then thoroughly rub all over the seasoned chicken.

In the second bowl add the Panko breadcrumbs, the parmesan cheese, parsley flakes, paprika and fennel and mix well.

Now moving quickly, dip the chicken from the first bowl into the panko breadcrumbs/spice mixture, making sure the chicken is well covered.

Then place in a pre heated oven at 180c and bake for 20-25 minutes or until the chicken is crispy and firm.