In a shallow dish or bowl measure and add flour for dredging.
In a second shallow dish whisk together the eggs and milk.
In a third shallow dish combine the Matzo Meal and onion powder, garlic powder, paprika and Italian seasoning.
Dredge one chicken thigh in the flour mixture coating all sides.
Dip into the egg wash coating all sides.
Dredge in Matzo meal mixture coating all sides. Place on a large tin foil lined baking sheet. Repeat with remaining chicken thighs.
Bake for 45 minutes to one hour or until an internal temperature of 165 degrees F.
**Be sure that the chicken you use does not have added sodium laced juices added! Check your labels.You can make this with skin on or off chicken depending on you diet.Flour all the chicken at one time, it makes for less of a sticky mess. I often just use and old grocery bag, instead of a plate and shake with flour on 2 or 3 thighs at a time. Kind of like the old shake and bake.I did not include honey mustard in the nutrition values as I do not know how much you may use. Even though it is very low for mustard (15 mg per tsp) be aware of your usage.