102 Reviews

Oh my these are good. I loved the mustard/mayo mixed with worcestershire on the chicken. I did use panko breadcrumbs and it came out so crispy, without the frying. Thank you for a tasty new way for making chicken.

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mommyoffour July 16, 2011

Very tasty! We added some fresh thyme that we needed to get rid of.

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Paris D January 08, 2011

I split the recipe in half. I didn't have any creamy mustard or Dijonnaise, so I ended up doing a tablespoon of reg. mustard and a tablespoon of mayo. It came out pretty good. I went to the store this week and picked up some Dijonnaise, so I'll be sure to use that next time. I only wish mine came out to look like Lori Mama's photo! Haha. Be careful when you flip them. As you can see from my photos the coating can fall off easily.

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KinMa June 02, 2010

I really like this recipe. It's easy to make and the chicken turns out perfectly tasty every time. It's even good cold the next day. Thanks for posting it!

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N@ May 08, 2010

This was very good , and quick and easy to mix up and bake for a weeknight dinner. I followed the recipe using half Dijon mustard and half mayonnaise, and this turned out very flavorful with a nice crunchy exterior and juicy interior.

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Ginny Sue April 09, 2010

Great recipe! I just had a slight problem once I turned the chicken the breading stuck to the pan. So I might put it on wax paper next time. But it still tasted great!

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Fortunate January 09, 2010

great recipe- made it and used regular mustard (it was all i had on hand), and mixed that with 1/3 mayo. will definitely do this again soon!

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sara_figueiredo January 07, 2010

I've been making this recipe for years, except I mix the mustard with 1/4 of mayo. It helps keep the chicken juicy. It works great on breasts also.

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wish.on.a.star October 14, 2009

bf and son LOVED this! I used drumsticks instead and used half mayo/half dijon mustard for the "creamy mustard" but otherwise followed the recipe and it was great. Thanks!

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keebler99 September 14, 2009

Great flavor and very easy to make. Because the recipe called for "creamy mustard," I used half Dijon, half mayonnaise. I also added some garlic and onion powders to the mustard mixture before coating the chicken. I used Panko bread crumbs but the coating still got a bit soggy. Next time I'll bake them on a rack at a lower temperature without turning as I think this would prevent sogginess. Still, it was a delicious main dish. Thanks for posting!

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Heather U. August 22, 2009
Deviled Chicken Thighs