Magic Oven-Fried Crispy Chicken Thighs

Place a rack in middle of oven; preheat to 230 °C. Whisk egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton salt, and several cranks of black pepper in a large bowl until smooth. Pat chicken dry with paper towels. With your knife parallel to the cutting board, slice breast into 1/2"-thick cutlets (if you end up with smaller breasts, you may not need to slice them). Place in bowl and turn with tongs to evenly coat. Set aside.

Heat oil in a medium skillet over medium. Add a pinch of panko. If tiny bubbles appear instantly, you’re good to go. Add remaining panko and cook, stirring, until golden brown, about 5 minutes. Let panko cool in pan about 5 minutes.

Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby. Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere. Lightly shake off excess and place chicken on rack. Repeat with remaining chicken, spacing evenly apart on rack. Discard any remaining panko.

Bake chicken until cooked through and breadcrumbs are deep golden brown, 10–15 minutes. Let cool slightly.

Stir honey, cayenne, and remaining 60 ml mayonnaise and 60 ml mustard in a small bowl; season with black pepper. Add chives to sauce.

Serve chicken with sauce alongside for dipping.