Crispy Chicken With Dijon Recipes

EASY CRISPY DIJON CHICKEN

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up.
• Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy.
• In one bowl, whisk together the mustard and half and half.
• In another bowl, mix together the cracker crumbs and the cheese.
• When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures.
• Dip the chicken in the wet mixture; dredge in the crumb mixture.
• This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well.
• Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts.
• Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.

CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH

Steps:

• Season chicken with seasoning salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
• Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
• Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
• Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
• Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
• Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CRISPY ONION DIJON CHICKEN

Steps:

• Preheat oven to 350°.
• Just melt, don't cook, butter in small saucepan or microwave.
• Add worcestershire sauce and mustard.
• Dip chicken in butter mixture and coat well with crushed onions.
• Place in baking dish and bake for 45 minutes or until juices run clear.

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350°F.
• Pound chicken breasts until they are thin.
• Stir together mustard, honey, salt and pepper.
• Spread or paint dijon mixture generously on chicken breasts.
• Crush Ritz crackers into fine crumbs.
• Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
• Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.