Recipe by crispychick
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!)
Top Review by SolightlyUK
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.
- 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
Directions See How It's Made
- 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!).