Crispy Mustard Chicken With Bread Crumbs
Savory baked chicken with all the satisfying crunch of fried chicken. We've had this several times this summer and can vouch for the recipe to deliver excellence every time. Serve with cold sparkling white wine. Adapted from The New York Times. Pictured: crispy chicken, fried okra and freshly picked Olathe corn.
Yield 4 servings
Ingredients
3 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1/4 cup unsalted butter, melted
1 1/2 cup panko bread crumbs
2 tablespoons parmesan cheese
1/2 teaspoon smoked paprika
1/4 cup Dijon mustard
2 tablespoons mayonnaise
2 garlic cloves, minced
1 1/2 teaspoon dried thyme
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon red-pepper flakes
Lemon wedges, for serving +
| 1 | Sprinkle chicken thighs lightly with salt and pepper. (This can be done early in the day, then refrigerated until ready to cook. |
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| 2 | Heat oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil. |
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| 3 | In a bowl large enough to hold the thighs, stir together the melted butter, panko, cheese, paprika and 1/4 teaspoon salt until the panko is well coated. |
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| 4 | In another bowl of the same size, combine the mustard, mayo, garlic, thyme, olive oil, Worcestershire sauce, red-pepper flakes, and 1/2 teaspoon black pepper. |
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| 5 | Toss the thighs in the bowl with the Dijon mixture, turning to coat thoroughly. Then place the coated thighs in the bowl of breadcrumbs, one at a time, and gently turn to coat. Place them on the prepared baking sheet, skin sides up. |
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| 6 | Bake for 35 to 45 minutes, or until the chicken is cooked through and the panko topping is golden brown. If they start to brown too quickly, lower the temperature to 375°F and increase cooking time by 5 minutes. |
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| 7 | Serve with lemon wedges. |
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