Breaded Chicken with Mustard and Dry Sherry
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- 1/2 c
- reduced soy sauce
- 1/2 c
- dry sherry
- 1 Tbsp
- worchestershire sauce
- 1 Tbsp
- tabasco sauce
- 2 Tbsp
- dijon mustard
- 1/4 c
- canola oil
- 1 pkg
- whole chicken (3 1/2 - 4 pound) cut into 8 pieces: each breast split w wings attached, 2 drumsticks and 2 thighs
- 1 1/2 c
- plain dried bread crumbs
- 5 Tbsp
- unsalted butter, melted
- 1 tsp
- kosher salt (to your taste)
- 1-2 slice
- lemon wedges
1Marinate the chicken: In a large bowl, wisk together the soy sauce, sherry, Worcestershire sauce, Tabasco, mustard and canola.
2With the exception of the wings, remove the skin from the chicken.
3Submerge all the chicken pieces in the marinade. Don't be afraid to get your hands dirty. Turn the chicken pieces around in the marinade so each side is coated. Put a piece of plastic wrap on top of the chicken and add a heavy weight, such as a small plate to ensure that the chicken is submerged in the marinade. Refrigerate for up to 3 hrs or overnight
4Preheat the oven to 400 degrees.
In a medium bowl, mix together the bread crumbs and butter. Season with a few large pinches of salt
5Remove the chicken pieces from the marinade, allowing any access liquid to drip off and roll them in the bread crumbs.
6Arrange them in a single layer (without crowding) on a baking sheet with a fitted rack. Elevating makes the chicken avoid a soggy underside.
7Bake until the pieces are cooked through with an internal temperature of 155 to 160 degrees and the bread crumbs are golden brown. 25-30 minutes
8Preheat the broiler. Put the chicken under the broiler for a minute or 2 watching to further brown the bread crumbs. Serve with lemon wedges