Sweet Crunchy Mustard Chicken Recipes

SWEET CRUNCHY MUSTARD CHICKEN

Steps:

• Preheat the oven to 500 degrees.
• In a small bowl, mix the bread crumbs, light brown sugar, tarragon or basil, kosher salt, and pepper.
• Spread the mustard all over the chicken breast and sprinkle with the crumb mixture.
• Set the breasts, skin side up, in a 9 x 13-inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes, or until they are cooked through and crisp.
• Serve the chicken breasts hot, with lemon wedges.

CRISPY MUSTARD-ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

SWEET HOT MUSTARD CHICKEN THIGHS

Steps:

• Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
• Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
• Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
• Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
• Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
• Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
• Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
• Spoon reduced pan sauce over each chicken thigh and serve.

CRISPY HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 425°F.
• Coat a 9 x 13 inch baking pan with nonstick cooking spray.
• In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
• Place corn flake crumbs in another small mixing bowl.
• Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
• Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.