Maple Mustard Chicken is a one of my family’s favorite meals – so much so that it’s often requested for birthday dinners, so you can know that this is a keeper recipe. I found this recipe in the Oregonian newspaper about 8 years ago (back when the Oregonian used to have recipes regular people would actually make…but I digress).
It’s a crispy-coated baked chicken, but the twist is LOTS of mustard- both dry and Dijon. Trust me, when you see the amounts, you’ll think it’s too much, but go with it and you won’t be disappointed! The chicken is served with the awesome maple-mustard sauce on the side. I like to let each person person pour the sauce over their chicken, which also allows the crust to remain crispy until just before that first bite.
Let’s just say you are going to thank me for this recipe…
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Maple Mustard Chicken
- 2 Tb. olive oil
- 5 Tb. Dijon mustard, divided
- 5 Tb. dry mustard, divided
- 5 Tb. maple syrup, divided
- 1/2 tsp. salt
- 8-10 chicken pieces
- 1-1/2 cups bread crumbs
- Preheat oven to 375 degrees and oil a shallow baking dish or a cookie sheet.
- In a large gallon-sized baggie, mix together olive oil, 3 Tb. Dijon, 2 Tb. dry mustard, 2 Tb of the maple syrup, and the salt. Add the chicken pieces, seal and turn over to coat the chicken. Place in the refrigerator for 30 minutes to 1 hour. Or just proceed with the recipe if pressed for time.
- Combine the bread crumbs and remaining 3 Tb dry mustard in a shallow bowl or pie tin.
- Roll the chicken in the crumbs, making sure they are evenly coated. Place on the prepared pan. Spray lightly with oil.
- Bake for 40-45 minutes or until juices run clear.
- Meanwhile, in a small bowl, mix the remaining 3 Tb maple syrup and 2 Tb. Dijon mustard. Serve alongside chicken.
-Jami
I believe a cottage can be anywhere or anything (condo, ranch, farmhouse) as long as you have a "cottage mentality" which puts people above things, celebrates imperfections, embraces simplicity, and finds joy in everyday life. Thanks for joining me!
OK… I’m giving it a try. I’ve never been a decent oven-fryer, but this looks doable.
And maple-mustard? What could be wrong about THAT?
Thanks again.
This sounds like a recipe I made a week or so ago, without the maple syrup though. I love the flavor that the dijon mustard added. I’m sure the maple flavoring gives it a sweet taste.
I think I will be changing my menu for the week…lol…this looks tasty. I have been wanting to find a recipe to use up mustard and maple syrup. Thanks for the recipe!