Ingredients
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1/2 cup milk
1/2 cup Dijon mustard
1 broiler/fryer chicken (3 to 4 pounds), cut up
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a large resealable plastic bag, combine bread crumbs and Parmesan cheese. In a shallow bowl, whisk the milk and mustard until blended. Dip chicken, a few pieces at a time, into milk mixture, then place in bag and shake to coat. Place chicken, bone side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear.