Ingredients: - 12 boneless chicken thighs (about 2 pounds in total), skin and visible fat removed - Sunflower oil spray, for spraying - For the crispy coating: - 1/4 cup of all-purpose flour - 1/4 cup of cornmeal - 2 teaspoons of baking powder - 1 teaspoon of salt - 1 teaspoon of black pepper - 1 teaspoon of paprika - 1/2 teaspoon of garlic powder - 1/4 teaspoon of cayenne pepper - For the dipping sauce: - 1/4 cup of mayonnaise - 2 tablespoons of ketchup - 1 tablespoon of honey - 1 teaspoon of apple cider vinegar - Salt and pepper, to taste Steps: 1. Preheat the oven to 375 F and line a baking sheet with parchment paper. Spray it lightly with oil. 2. In a shallow bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, paprika, garlic powder and cayenne pepper. 3. Coat each chicken thigh with the flour mixture, shaking off any excess. Place them on the prepared baking sheet in a single layer. Spray them lightly with oil. 4. Bake for 25 to 30 minutes, or until golden and cooked through. Turn them halfway through for even browning. 5. In a small bowl, whisk together the mayonnaise, ketchup, honey and vinegar. Season with salt and pepper to taste. 6. Serve the chicken hot or cold with t
