Dijon Mustard & Panko Oven-fried Chicken
Dijon Mustard & Panko Oven-Fried Chicken (adapted from Gourmet Magazine)
(1/29/09 – I’m adding a note here having made an adjustment to this recipe last night that we all liked better. I used skinless, boneless chicken thighs and cut them through so they could lie flat and followed the same preparation. Delicious, “grown-up” chicken tenders!)
Serves 4
Easy, with delicious results. We like this with our 06 La Paulée.
¾ cup panko (Japanese bread crumbs)
¾ cup grated Parmesan or other hard cheese like Pecorino
¾ teaspoons cayenne
Salt and pepper
3 tablespoons unsalted butter, melted
4 chicken legs (with thigh)
½ cup Dijon mustard
Preheat oven to 450 degrees with rack in upper third, and butter a 4 sided baking sheet and set aside. In a pie plate or shallow dish, mix together bread crumbs, cheese and cayenne, and ½ teaspoon each of salt and pepper. Drizzle with butter and toss. Pat the chicken dry and put into a sturdy freezer bag with the mustard and seal. Gently squish the bag in your hands until the mustard evenly coats the chicken. Dredge each piece of chicken in the breadcrumbs, place on the baking sheet and roast until browned and cooked through, about 30 minutes. Serve warm or room temperature.
