Mustard Crisp Chicken

For a crispy crust without frying, coat the chicken in a mustard mixture and dip in bread crumbs before baking. Not frying the chicken helps make this a low-fat dinner.

Recipe from Diabetic Living
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  • 1/4 cup Dijon-style mustard
  • 2 tablespoons water
  • 2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
  • 1/2 teaspoon bottled minced garlic or 1 clove garlic, minced
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 1/2- 2 3/4 pounds meaty chicken pieces, skin removed
  • 3/4 cup fine dry bread crumbs
  • 2 tablespoons margarine or butter, melted
Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl, stir together mustard, water; thyme, garlic, pepper, and paprika; set aside. In another bowl or a plastic bag, place bread crumbs; set aside.
Dip the chicken pieces into the mustard mixture, allowing excess to drip off. Roll or shake chicken in the bread crumbs.
Arrange the coated chicken pieces in the prepared pan so the pieces do not touch. Cover tightly with plastic wrap. Refrigerate for 2 to 24 hours.
To bake, preheat the oven to 375 degrees F. Drizzle the chicken with the melted margarine. Bake, uncovered, for 40 to 50 minutes or until coating is golden and an instant-read thermometer inserted in chicken registers 170 degrees F for breasts or 180 degrees F for drumsticks or thighs. Do not turn during baking. Serve warm. Makes 4 to 6 servings.

nutrition information

Per Serving: cal. (kcal) 245, Fat, total (g) 11, chol. (mg) 69, sat. fat (g) 2, carb. (g) 9, fiber (g) 0, pro. (g) 25, vit. A (RE) 61.81, vit. C (mg) 0, sodium (mg) 688, calcium (mg) 30.29, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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