Crispy Mustard Chicken With Bread Crumbs
Published Oct. 25, 2023
- Total Time
- 40 to 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 to 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds bone-in, skin-on chicken thighs (or use a mix of thighs and drumsticks)
- ¾teaspoon kosher salt (such as Diamond Crystal), more for sprinkling
- ¼cup/57 grams unsalted butter, melted
- 1¼cups panko bread crumbs (or use regular bread crumbs)
- ¼cup Dijon mustard
- 2garlic cloves, grated
- 1½tablespoons fresh thyme leaves, chopped
- 1tablespoon extra-virgin olive oil, plus more for drizzling
- 1teaspoon Worcestershire sauce
- 1teaspoon finely grated lemon zest, plus lemon wedges for serving
- ½teaspoon red-pepper flakes
- ¼teaspoon freshly ground black pepper
Nutritional analysis per serving (6 servings)
643 calories; 48 grams fat; 15 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 39 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle chicken thighs lightly with salt.
- Step 2
In a small bowl, stir together the melted butter, panko and ¼ teaspoon salt until the panko is well coated.
- Step 3
In a medium bowl, combine the mustard, garlic, thyme, olive oil, Worcestershire sauce, lemon zest, red-pepper flakes, black pepper and remaining ½ teaspoon salt.
- Step 4
Lightly brush the thighs all over with the Dijon mixture and place them on the prepared baking sheet, skin sides up. Top evenly with the panko mixture and drizzle lightly with oil.
- Step 5
Bake for 35 to 45 minutes, or until the chicken is cooked through and the panko topping is golden brown. If you want more color on the thighs, broil on high for 30 seconds to 1 minute, watching closely. Serve with lemon wedges.
Private Notes
Comments
In my experience when you leave the skin on while baking bread crumb chicken, it all falls off with the first bight. Also, if cooked right on a sheet pan, the bottom will be greasy and wet. Take off the skin, salt and pepper liberally and then slather on the mustard mix and the panko. cook the pieces on a rack set in the sheet pan and you will have great results.
I like all of Melissa Clark's recipes, so I suggest modifications with trepidation. But here you go: I make a Dijon chicken much like this, but marinate the chicken thighs in Greek yogurt for a few hours before applying the herby mustard coating and panko. Worcestershire sounds like a great tweak. Thanks Melissa (and Mom)!
I have been making a similar recipe for years and I highly recommend mixing some freshly grated parmesan cheese and a teaspoon of smoked paprika in with the crumbs. This is a great way to cook thighs!!
Prep time 5 minutes. So I'm going to walk into my kitchen, trim the thighs, grab my ingredients, mix, grate, and slather, and pop them in the oven, which of course has come up to heat in that 5 minutes. It will have to, if we want to make the total time 40-50 minutes. The recipe looks good, but I do tire of these silly time estimates.
This was both easy and really, really good--the best chicken a la diable I've ever had!
So so good! I removed the skin. It only gets gummy under the crumbs, and without the skin, I was able to gobble up the tasty coating. Another winner from Melissa!