Ina Garten is such an inspiring cook! Long ago, her simple, short and tasty recipes were what made me realize that cooking didn’t have to be so bad. Last night, I decided to make her wonderful crispy, crunchy, mustard chicken.
We have a tiny herb garden. Chives, mint, parsley, oregano and thyme are currently thriving in container pots on our deck. It has been so nice to be able to have fresh herbs on hand when I am cooking.
1 cup buttermilk
8 pieces of chicken (I used 4 thighs in this recipe)
1 cup dijon mustard
3 sprigs of thyme
1/4 cup olive oil
2 cups panko or bread crumbs
zest of 1 lemon
1 tsp. salt
1 tsp. black pepper
1.) In a large ziplock bag, dump in your chicken.
2.) In a separate bowl, thoroughly mix the buttermilk and the mustard. If you want more of a mustard flavor, add more mustard. If you want less mustard flavor, add less.
3.) Dump the buttermilk-mustard mixture in the bag over the chicken. Seal the bag and make sure the chicken pieces are coated thoroughly with the marinade. Leave in refrigerator overnight.
Next day: pre-heat the oven to 400°F
4.) In a food processor combine the: thyme, olive oil, bread crumbs, lemon zest, salt and black pepper. Pulse to combine all the ingredients. The mixture will be grainy and may not all stick together. That is okay.
5.) Dump out the breadcrumb mixture into a large flat plate.
6.) Working with one chicken piece at a time, remove the chicken from the bag and dredge it in the breadcrumb mixture. Make sure the entire chicken is covered.
7.) Place each dredged chicken piece onto a baking sheet with parchment.
8.) Repeat the dredging process until all chicken pieces are done. If you have leftover crumbs, you can press the crumbs onto the chicken.
9.) Bake at 400°F for about 40 minutes.