the only logical place to start is to begin where i did when i was first learning how to cook. to be honest, i use to think making bisquick pancakes was actually cooking. but i think it’s safe to assume you have all conquered that feat (a real tough one i know).
now i’m asking you to step into the ring with that dreaded chicken. i know what you’re thinking, “what can i do with chicken that i haven’t already made?”…it’s on everyone’s mind all the time, and i am no exception. however, when you think of chicken remember one thing: it’s a blank canvas. chicken can magically take on the identity of any and all flavors. and of my favorite flavors is mustard, so what better than my version of mustard crusted chicken.
Mustard Crusted Chicken
½ c honey mustard
½ c dijon mustard
¼ c olive oil
½ c lemon juice
1 tsp salt
½ tsp cayenne pepper
1 to 1.5 lbs of chicken tenders
1 cup italian style breadcrumbs
2 tbs oil
add mustards, oil, lemon juice, salt, cayenne pepper, and chicken together in a plastic storage bag. let marinade 4 hours or over night in the refrigerator.
in a saute pan heat 2 tbs oil. next coat the chicken in the breadcrumbs and season with salt and pepper. make sure to press crumbs into chicken to ensure a good coat on all sides. once all tenders have been coated place chicken in a pan and cook until golden brown on the first side, 4 minutes. then flip chicken over and let it cook for another 4 minutes, or until juices run clear.
here’s some tips to remember:
- marinades give meats flavor as well as tenderness. think of them as a salad dressing (and some salad dressing do make a great marinade, try mixing italian dressing, with pineapple juice and teriyaki). it usually has oil, citrus juice(s), salt, pepper, and other added flavors to make them all your own.
- most recipes for marinades allow the meat to marinade for 4 to 6 hours or overnight, but often i find it works well with even if just for an hour or two. so do what you have time for. the longer it marinades the more tender the meat will be.
- don’t afraid to substitute (that’s what one of my grandmothers always believed). if you don’t have dijon mustard try the other kinds you have in your refrigerator, such as basic yellow, dijon with horseradish, or even a flavored type like cranberry mustard.
- if you want to try something different i suggest panko breadcrumbs. they are a japanese style breadcrumb that can be found in most grocery stores next to the regular breadcrumbs. they give you a crust that is undeniably crunchy…so give it a try.
- and lastly, this dish was inspired by the mustard crusted chicken at Not Your Average Joes. so thanks for that.