|Julian's Crispy Mustard Chicken|
Selecting the Chicken and Timing: I've used several chicken cuts for this meal. The original recipe calls for chicken quarters (leg/thigh or wing/breast combos). This works well and takes about 2 hours to cook. If it's just us guys, we tend to prefer legs and wings, and as shown in these photos, that's what I used here. These smaller pieces reduced the cooking time to about 1 1/2 hours. If you use a traditional cut up fryer, where the legs and wings are separated, then consider starting the breasts and thighs first, and one half hour later, adding the remaining pieces to the oven.
1 quart buttermilk
3/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Salt and black pepper
2 cups dry unseasoned Panko bread crumbs
1 tablespoon sweet paprika, or as needed
3 tablespoons butter, cut into small pieces
12-24 hours in advance, place the cleaned chicken in a zippered storage back and add the buttermilk. Refrigerate, turning occasionally to make sure the chicken is all coated. When ready to prepare, remove from the refrigerator and discard the buttermilk and shake off the chicken.
Prepare a baking sheet by lining it with foil. Add a wire rack and spray it with food release (Pam) or vegetable oil.
|Ready for Baking|
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large on the prepared rack.
Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 1 1/2 - 2 hours. Do not overcrowd the rack for optimal crunchiness. (Depending on the oven, the size of the rack(s) and the size of the chicken pieces, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature. Do not refrigerate or chill before serving.
|Julian's Favorite Picnic Chicken|