Baked Mustard Chicken
By Cecelia JenkinsPublished on August 11, 2015
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
Mustard Sauce
¼ cup Dijon mustard ¼ cup sour cream 1 tablespoon water 2 teaspoons white wine vinegar 2 teaspoons minced fresh tarragon ⅛ teaspoon pepper Pinch saltChicken
7 tablespoons unsalted butter, melted7 tablespoons Dijon mustard 2 ½ tablespoons white wine vinegar 2 ½ tablespoons dry mustard ½ teaspoon granulated garlic Salt and pepper 2 ⅓ cups panko bread crumbs 1 ¼ teaspoons minced fresh tarragon 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), skin removed, trimmed¼ cup all-purpose flour 3 large egg whites ½ teaspoon paprika ¼ cup grated Parmesan cheeseBefore You Begin
Ian’s Panko Breadcrumbs, Original Style won a recent test kitchen taste test of bread crumbs. The seasoned bread crumbs brown quickly; stir them frequently for even browning. You will need two rimmed baking sheets for this recipe.
Instructions
- Whisk all ingredients together in bowl; set aside. (Sauce can be refrigerated for up to 2 days.)
- 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.
- 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.
- 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.
- 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.
for the mustard sauce
for the chicken
Time
1¾ hoursYield
Serves 4 to 6Ingredients
Mustard Sauce
¼ cup Dijon mustard
¼ cup sour cream
1 tablespoon water
2 teaspoons white wine vinegar
2 teaspoons minced fresh tarragon
⅛ teaspoon pepper
Pinch salt
Chicken
7 tablespoons unsalted butter, melted
7 tablespoons Dijon mustard
2 ½ tablespoons white wine vinegar
2 ½ tablespoons dry mustard
½ teaspoon granulated garlic
Salt and pepper
2 ⅓ cups panko bread crumbs
1 ¼ 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
¼ cup all-purpose flour
3 large egg whites
½ teaspoon paprika
¼ cup grated Parmesan cheese
Ingredients
Mustard Sauce
¼ cup Dijon mustard
¼ cup sour cream
1 tablespoon water
2 teaspoons white wine vinegar
2 teaspoons minced fresh tarragon
⅛ teaspoon pepper
Pinch salt
Chicken
7 tablespoons unsalted butter, melted
7 tablespoons Dijon mustard
2 ½ tablespoons white wine vinegar
2 ½ tablespoons dry mustard
½ teaspoon granulated garlic
Salt and pepper
2 ⅓ cups panko bread crumbs
1 ¼ 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
¼ cup all-purpose flour
3 large egg whites
½ teaspoon paprika
¼ cup grated Parmesan cheese
Ingredients
Mustard Sauce
¼ cup Dijon mustard
¼ cup sour cream
1 tablespoon water
2 teaspoons white wine vinegar
2 teaspoons minced fresh tarragon
⅛ teaspoon pepper
Pinch salt
Chicken
7 tablespoons unsalted butter, melted
7 tablespoons Dijon mustard
2 ½ tablespoons white wine vinegar
2 ½ tablespoons dry mustard
½ teaspoon granulated garlic
Salt and pepper
2 ⅓ cups panko bread crumbs
1 ¼ 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
¼ cup all-purpose flour
3 large egg whites
½ teaspoon paprika
¼ cup grated Parmesan cheese
Why This Recipe Works
In order for the Dijon flavor to come through in our Baked Mustard Chicken, we came up with a three-way trick. First, we used a breading of flour, egg whites, and bread crumbs to produce a crunchy coating that sticks to the chicken. We incorporated both Dijon and dry mustard powder into the egg white dip and also added the duo to our homemade mustardy bread crumbs. A quick, creamy Dijon sauce sealed the deal with a third vibrant, vigorous mustard punch.
Before You Begin
Ian’s Panko Breadcrumbs, Original Style won a recent test kitchen taste test of bread crumbs. The seasoned bread crumbs brown quickly; stir them frequently for even browning. You will need two rimmed baking sheets for this recipe.
Instructions
- Whisk all ingredients together in bowl; set aside. (Sauce can be refrigerated for up to 2 days.)
- 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.
- 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.
- 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.
- 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.
for the mustard sauce
for the chicken
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