Preheat the oven to 425 degrees F. In a medium bowl stir together all ingredients for the crumb mixture. In another medium bowl, beat together the ingredients for the egg wash. Dip each chicken thigh in the egg wash and then roll it in the crumbs to coat it evenly. Place a rack on a sheet pan and spray the rack with vegetable oil spray. Set the chicken on the rack; spray chicken lightly with vegetable oil spray. (To freeze, place rack and pan in freezer until chicken is almost solid then wrap in aluminum foil to store.) Bake for 40-45 minutes or until firm and cooked through. Whisk together all the ingredients for the sauce. Serve the chicken with the sauce on the side.

Recipe Courtesy of The National Chicken Council and The U.S. Poultry & Egg Association.