½teaspoondried mustardor you can mix 1 teaspoon prepared mustard in with the mayo and egg yolk
1cuppanko bread crumbs
3Tablespoonsneutral oillike avocado or corn oil
2poundschicken pieces of your choice
Preheat oven to 375 °F.
Combine all seasonings and bread crumbs.
Heat oil over medium heat in a large skillet.
Add bread crumb mixture and toast until lightly browned and fragrant, about 5 minutes. Remove from heat.
Mix egg yolk and mayonnaise together.
Pat the chicken pieces dry and dip in the mayo mixture, then in the toasted bread crumb mixture.
Bake time depends on the cut of chicken you use - for boneless tenders, thin boneless breasts, 25-30 minutes, thicker boneless breasts or boneless thighs 35-40 minutes; for bone-in 1 hour to 1 hour 30 minutes depending on the size of the pieces. Whatever the cut, make sure the juices run clear and the internal temperature is at least 165 °F for food safety.
DON'T SKIP THE FRYING BREADCRUMBS STEP! It makes it taste like actual fried chicken! Otherwise you'll end up with pale, soggy sadness.