Baked Mustard Chicken
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.
Why This Recipe Works
In order for the Dijon flavor to come through in our Baked Mustard Chicken, we came up with a three-way trick. First, we used a breading of flour, egg whites, and bread crumbs to produce a crunchy coating that sticks to the chicken. We incorporated both Dijon and dry mustard powder into the egg white dip and also added the duo to our homemade mustardy bread crumbs. A quick, creamy Dijon sauce sealed the deal with a third vibrant, vigorous mustard punch.
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