Tuesday, May 10, 2011

Mustard Chicken

Chicken, chicken, chicken there are so many ways to fix this economical bird. Here's a new version of fried chicken without the fried. Since the chicken is baked on a cookie rack, above a flat cookie sheet so the air circulates under the meat. The results is a deep fried crispiness with out the frying part.

  1. Cut chicken, dark or white meat
  2. 3 tablespoons Dijon mustard
  3. 1 tablespoon fresh rosemary
  4. Enough salt to salt chicken
  5. 3 garlic cloves minced finely, I use a rasper
  6. 1 cup corn flakes crumbs, they sell them already done or you can mash your own corn flakes
  7. Cook sheet with rack

Rinse chicken with cold water under the sink pulling off any extra fat. Pat dry with paper towel, this simple little step helps meat to get brown. Salt  liberally. Set to the side.

In a bowl mix Dijon mustard, rosemary, and minced garlic well. 
Dip chicken into mustard mixture, making sure the whole outside of chicken is covered.
Roll into the corn flakes crumbs covering top, and bottom of chicken. Knock off excess crumbs.
Place chicken in a rack made this way. The foil on the bottom make for quick, and easy clean up. The rack on top keeps air circulating with gives this recipe a fried taste.

Place chicken on top, leaving enough space in between to allow the chicken room to cook properly. Bake at 375 degrees for 40 minutes, turning meat over. Then lowering oven to 350 degrees for another 30 minutes chicken juices should run clear, when chicken is done. Enjoy!

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