Prep 20 mins
Cook 3 hrs
My mom found out about this recipe and relayed it to me. It didn't have measurements or specifications, but this is my interpretation and it's really different and good!!! I know the cooking method is bizarre, but trust me, it works. You can use a whole cut up chicken, just breasts, or leg quarters (the best!)
- 1 whole chicken, cut up
- 1 cup Dijon mustard
- 1 teaspoon cinnamon
- 1 teaspoon cayenne
- 1 tablespoon garlic salt (I use the coarse kind)
- 3 -4 cups panko Japanese-style bread crumbs (you can substitute any kind of coarse breadcrumb, but Panko is best)
- 1⁄2 cup melted butter
- Preheat oven to 275 degrees.
- Mix the seasonings with the dijon mustard and toss to coat the chicken pieces.
- Turn the chicken pieces, one by one, over in the breadcrumbs until coated very well.
- Place the chicken in a pyrex dish to fit, making sure there's about 1" between them.
- Drizzle the melted butter over.
- Place in oven and cook about 2-3 hours or until the chicken is a deep golden brown and the meat is falling off the bone.
- (Note: if there are extra breadcrumbs after coating chicken, just sprinkle them around and in between- and these make fabulous crunchies to accompany mashed potatoes!).
This is damn delicious. I used chicken breasts with skins (no bones) and baked as instructed for 3 hours. Tonight I'm going to use the leftovers by warming them, slicing and putting on a big salad.
We used chicken breasts and thighs instead of a whole chicken, and it was delicious! More mustardy than cinnamon-tasting, a unique and delicious combination of tastes. :) Make sure that you leave space between the pieces of meat or they won't get crispy. Thanks, Crispychick!