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!
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!
This was fantastic! We only had Honey mustard, so I used that and added a little grated parm to the breading. A+!
I used drumsticks for this and they were terrific!! I also added some herbs and crushed corn flakes to the coating mixture. The results were great. Glad you posted this Karen
This recipe is fabulous. I used boneless, skinless thighs. Since I used Italian seasoned breadcrumbs, I omitted salt, parsley, and pepper. This couldn't be simpler, yet packed a powerful flavor. Will definitely become part of my chicken rotation.
Fairly simple to make. 2 out of 3 liked it. If I make this again I may try cornflakes like another reviewer did. We probably would have liked it more if it was crispier. Thanks for a quick and simple recipe for tonights dinner.
Nice and easy recipe. I had everything on hand. I will surely make this again because it was so simple and the flavors were just right. It was not as good the next day for leftovers but don't let that keep you from trying this recipe.
I have been looking for different ways to cook thighs and this is definately something we will be making again.
WONDERFUL FLAVOR. With such a small list of ingredients, I didn't expect such a nice taste. I used Panko breadcrumbs, which made all the difference in the world. So nice and crispy on the outside, juicy on the inside. No one missed the skin, and we're skin lovers. Thanks!
We LOVED it! I didn't have just Dijon but I had a southwestern dijon mustard and I used that and it gave it a nice kick! The breadcrumbs gave it a nice "fried" taste without the fat or mess! Great recipe!