Prep 20 mins
Cook 45 mins
This recipe is from the Edith Adams column in the Vancouver Sun. Hot or cold, fried chicken goes will with a zippy potato salad.
- 1⁄2 cup butter, melted
- 1 garlic clove, crushed
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup fine dry breadcrumb
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon basil
- 1⁄2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 3 lbs chicken pieces
- In a large shallow dish combine melted butter with garlic, mustard and Worcestershire sauce.
- Combine bread crumbs, cheese, oregano, basil, paprika and parsley in a plastic bag.
- Dip the chicken pieces in he butter mixture, and then shake well in the crumb mixture.
- Arrange chicken pieces in a large shallow baking dish. Drizzle with the remaining butter mixture. Bake at 375 degrees F. for about 45 minutes or until done, basting occasionally.
This chicken is crispy, flavorful, simply marvelous. And that's despite the fact that I skinned the chicken pieces; the crust adhered beautifully evenso. Perhaps this could bring the somewhat excessive calorie count down a bit. What I don't get is why the sodium count is so high when there's no added salt. Thanks Chef Regina for an any-season winner!
This is very close to a recipe I'm about to submit. It's delicious!
To see the difference, mine is called Baked Chicken Dijon (a little more dijon, more breadcrumbs, more parmesan, more parsley, fewer other spices.