Baked Mustard Chicken

Photo by Cindy W.
Adapted from cookscountry.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookscountry.com

Ingredients

  • Mustard Sauce

  • 1/4

    cup Dijon mustard

  • 1/4

    cup sour cream

  • 1

    tablespoon water

  • 2

    teaspoons white wine vinegar

  • 2

    teaspoons minced fresh tarragon

  • 1/8

    teaspoon pepper

  • Pinch salt

  • Chicken

  • 7

    tablespoons unsalted butter, melted

  • 7

    tablespoons Dijon mustard

  • 2 1/2

    tablespoons white wine vinegar

  • 2 1/2

    tablespoons dry mustard

  • 1/2

    teaspoon granulated garlic

  • Salt and pepper

  • 2 1/3

    cups panko bread crumbs

  • 1 1/4

    teaspoons minced fresh tarragon

  • 3

    pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), skin removed, trimmed

  • 1/4

    cup all-purpose flour

  • 3

    large egg whites

  • 1/2

    teaspoon paprika

  • 1/4

    cup grated Parmesan cheese

Directions

1. FOR THE MUSTARD SAUCE: Whisk all ingredients together in bowl; set aside. (Sauce can be refrigerated for up to 2 days.) 2. FOR THE CHICKEN: Adjust oven rack to middle position and heat oven to 350 degrees. Process melted butter, 5 tablespoons Dijon mustard, vinegar, 1 1/2 tablespoons dry mustard, granulated garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt in food processor until combined, about 5 seconds, scraping down sides of bowl as needed. Add panko and tarragon and pulse until mixture resembles wet sand, about 8 pulses. 3. Spread bread-crumb mixture in even layer on rimmed baking sheet, breaking up any clumps. Bake, stirring every 5 minutes, until golden brown, 14 to 16 minutes. Let cool slightly and crumble larger clumps with your fingers. Increase oven temperature to 400 degrees. 4. Set wire rack in second rimmed baking sheet and spray with vegetable oil spray. Pat chicken dry with paper towels and season with salt and pepper. Spread flour in shallow dish. Whisk egg whites, paprika, remaining 2 tablespoons Dijon mustard, and remaining 1 tablespoon dry mustard in second shallow dish. Transfer cooled crumbs to third shallow dish and stir in Parmesan. 5. Working with 1 piece at a time, dredge chicken pieces in flour, shaking off excess; dip into egg white mixture to thoroughly coat, letting excess drip back into dish; then coat with crumbs, pressing gently to adhere. Transfer chicken pieces to prepared wire rack. Bake until breasts register 160 degrees and drumsticks/ thighs register 175 degrees, 35 to 40 minutes. Let rest for 5 minutes. Serve with mustard sauce.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: