Sunday, August 27, 2017
EASY Dijon Mustard/Lemon Panko Roasted Chicken
I opened the container of buttermilk and yuck- it was bad. Luckily I had powdered buttermilk. It was the first time using the powdered stuff, it worked out great! I needed 1/2 cup of buttermilk so I measured 1/2 cup of water and added 3 tablespoons of Sa Co Cultured buttermilk blend. If I had milk in the fridge, would of added lemon to make some buttermilk but the powered worked out well.
Since the powdered buttermilk had lumps I whipped it in my magic bullet. Once it was combined and the lumps were gone I added the mustard and again mixed it in the bullet until thoroughly combined.
The recipe did not call for the chicken to be marinated. I poured all the mustard/buttermilk mix into a large freezer bag and added a cut up chicken and placed in the refrigerator 3-5 hours.
I used Progresso Panko Lemon Pepper Bread Crumbs and I coated the marinated chicken with it.
It's an easy dish and sort of a take off of the Cripsy Mustard Roasted chicken that Ina Garten made.
This is my easy version.
1/2 cup dijon mustard
1/2 cup buttermilk
1 3-5 pound chicken - cut up.
1 plus cups bread crumbs for coating.
Preheat oven to 350 degrees.
Combine in a blender or a magic bullet the dijon mustard and the buttermilk.
Once thoroughly combined pour into a large plastic bag.
Wash and dry the chicken and add to the plastic bag with the buttermilk/mustard combination.
Place in the refrigerator 3-5 hours.
Place the panko bread crumbs on a large plate and remove each chicken part from the marinade and coat with the bread crumbs.
Place the chicken in a large baking dish which prepared with non- stick spray.
Bake uncovered for one hour.
Featured 9/4/2017- Cooking and Crafting with J&J