Baked Mustard Chicken

Name: Baked Mustard Chicken
Yield: Serves 4 to 6
Ingredients: 1/4 cup, Dijon mustard; 1/4 cup, sour cream; 1 tablespoon, water; 2 teaspoons, white wine vinegar; 2 teaspoons, minced fresh tarragon; 1/8 teaspoon, pepper; Pinch, salt; 7 tablespoons, unsalted butter, melted; 7 tablespoons, Dijon mustard; 2 1/2 tablespoons, white wine vinegar; 2 1/2 tablespoons, dry mustard; 1/2 teaspoon, granulated garlic; , Salt and pepper; 2 1/3 cups, panko bread crumbs; 1 1/4 teaspoons, minced fresh tarragon; 3 pounds, bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), skin removed, trimmed; 1/4 cup, all-purpose flour; 3 , large egg whites; 1/2 teaspoon, paprika; 1/4 cup grated, Parmesan cheese

Main Courses
Chicken

By Cecelia Jenkins ･ Appears in Cook's Country October/November 2015

We made 46 variations before we finally got the two best parts of this recipe— the mustard flavor and the crunchy breading—to play nice together.

SERVES 4 to 6

TIME 1¾ hours

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