6–8 boneless chicken thighs, or 2–3 chicken breasts
1/4cup Dijon mustard
1/4cup any miso
Salt and black pepper
1cup panko, or homemade breadcrumbs
1 teaspoon sesame oil
1 tablespoon good-quality vegetable oil
Soy sauce, lemon wedges, and pickles, for serving, optional
Instructions
Heat oven to 425°F. Line a large rimmed baking sheet with parchment for easier cleanup. Spread 6 or 8 boneless chicken thighs into the pan, with the smooth side—where the skin once was—down. (Or use 2 or 3 chicken breasts, rubbed generously in a good-quality vegetable oil.)
Put 1/4 cup Dijon mustard in a small bowl with 1/4 cup any miso—remembering the darker the color the more intense the flavor. Grind in some black pepper if you’d like and stir with a fork until smooth.
Use the fork to smear the tops of the chicken thighs with the miso-mustard, working it into the nooks and crannies. Put 1 cup panko (or homemade) breadcrumbs in a clean bowl. Drizzle with 1 teaspoon sesame oil and 1 tablespoon good-quality vegetable oil, sprinkle lightly with salt and toss until they’re coated.
Sprinkle the breadcrumbs over the chicken in a thin layer (if some gets on the parchment that’s fine, too) and bake without turning until the chicken is no longer pink when you nick and peek into the thickest thigh the crumbs are crisp and golden, 20 to 30 minutes (or 15 to 20 minutes for breasts).
Slice the thighs into strips if you’d like and serve with soy sauce, lemon wedges, and pickles and whatever other condiments you like.