Crispy Chicken Dijon Recipes

EASY CRISPY DIJON CHICKEN

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up.
• Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy.
• In one bowl, whisk together the mustard and half and half.
• In another bowl, mix together the cracker crumbs and the cheese.
• When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures.
• Dip the chicken in the wet mixture; dredge in the crumb mixture.
• This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well.
• Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts.
• Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.

CRISPY ONION DIJON CHICKEN

Steps:

• Preheat oven to 350°.
• Just melt, don't cook, butter in small saucepan or microwave.
• Add worcestershire sauce and mustard.
• Dip chicken in butter mixture and coat well with crushed onions.
• Place in baking dish and bake for 45 minutes or until juices run clear.

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350°F.
• Pound chicken breasts until they are thin.
• Stir together mustard, honey, salt and pepper.
• Spread or paint dijon mixture generously on chicken breasts.
• Crush Ritz crackers into fine crumbs.
• Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
• Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.

CRUNCHY CRISPY CHICKEN DIJON

Steps:

• Rinse chicken; pat dry.
• Coat chicken pieces with flour, shaking off excess.
• Spread chicken with mustard, then roll in bread crumbs to coat evenly.
• In large skillet, over medium heat, cook chicken in hot oil for 4 to 5 minutes on each side or until done.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CRISPY OVEN-FRIED DIJON CHICKEN BREAST

Steps:

• Preheat oven to 350 degrees.
• Prepare three bowls. In one, put the flour. In the next, thoroughly mix the egg, mustard and milk. In the third, place the bread crumbs.
• Grease a large baking sheet.
• Wash the chicken and pat it dry with a paper towel. Trim off any excess fat and tenderize if desired.
• One piece of chicken at a time, dredge the chicken in flour until it is completely covered. Then dip in the mustard mixture. Quickly place in the bread crumbs and coat completely. Repeat with each piece of chicken, placing them immediately on the baking sheet.
• If desired, sprinkle some garlic powder over the chicken breasts.
• Place the baking sheet in the oven for 30-35 minutes.
• Enjoy!