Baked Mustard Chicken

Name: Baked Mustard Chicken
Yield: Serves 4 to 6
Ingredients: 1/4 cup, Dijon mustard; 1/4 cup, sour cream; 1 tablespoon, water; 2 teaspoons, white wine vinegar; 2 teaspoons, minced fresh tarragon; 1/8 teaspoon, pepper; Pinch, salt; 7 tablespoons, unsalted butter, melted; 7 tablespoons, Dijon mustard; 2 1/2 tablespoons, white wine vinegar; 2 1/2 tablespoons, dry mustard; 1/2 teaspoon, granulated garlic; , Salt and pepper; 2 1/3 cups, panko bread crumbs; 1 1/4 teaspoons, minced fresh tarragon; 3 pounds, bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), skin removed, trimmed; 1/4 cup, all-purpose flour; 3 , large egg whites; 1/2 teaspoon, paprika; 1/4 cup grated, Parmesan cheese

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Appears in Cook's Country October/November 2015

Main Courses

Chicken

We made 46 variations before we finally got the two best parts of this recipe— the mustard flavor and the crunchy breading—to play nice together.

SERVES4 to 6

TIME1¾ hours

WHY THIS RECIPE WORKS

In order for the Dijon flavor to come through in our Baked Mustard Chicken, we came up with a three-way trick. First, we used a breading of flour, egg whites, and bread crumbs to produce a crunchy coating that sticks to the chicken. We inco...

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