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.