Ina’s Crispy Mustard Chicken

This recipe has been on my “to-make” list for far too long. As soon as a I made it, I realized why! It’s so simple, yet so delicious. Don’t tell my mum, but it’s sort of a better, grown-up version of the dijon chicken that she made for us often as kiddos.

While I made my chicken and baked it immediately, Ina even claims you can batter it in advance and bake it later. Maybe next time!

Ina’s Crispy Mustard Chicken

  • 4 garlic cloves, minced
  • Kosher salt & black pepper
  • 2 c. panko
  • 1 T. lemon zest (2 lemons)
  • 2 T. olive oil
  • 2 T. unsalted butter, melted
  • 1/2 c. Dijon
  • 1/2 c. dry white wine
  • 3-4 lb of chicken
  1. Preheat oven to 350F.
  2. Combine garlic, 2 tsp. salt, 1 tsp. pepper, panko, lemon zest, olive oil, and butter. (Ina says to food process, I did this by hand). Pour into a large plate.
  3. In another large, shallow plate/bowl, whisk together mustard and wine.
  4. Dry chicken with paper towels. Sprinkle with salt and pepper.
  5. Dip chicken in mustard/wine. Then, place it skin side down into the crumb mixture, pressing gently.
  6. Place on sheet pan and press more breadcrumbs where needed.
  7. Bake for ~30 minutes.
  8. Raise heat to 400F and bake another 10 min until crumbs are browned.


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