breaded chicken with mustard and dry sherry

Name: Breaded Chicken with Mustard and Dry Sherry
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup(s) reduced soy sauce; 1/2 cup(s) dry sherry; 1 tablespoon(s) worchestershire sauce; 1 tablespoon(s) tabasco sauce; 2 tablespoon(s) dijon mustard; 1/4 cup(s) canola oil; 1 package(s) 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 cup(s) plain dried bread crumbs; 5 tablespoon(s) unsalted butter, melted; 1 teaspoon(s) kosher salt (to your taste); 1-2 slice(s) lemon wedges

12 Pinches

Denise Nalepa-Hucke

Green Bay, WI

Updated on Nov 5, 2013

I saw this recipe around Mother's Day in a newspaper article by Alex Guarnaschelli. It is delicious and not hard to make.

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prep time 30 Min

cook time 30 Min

method Bake

yield 4 serving(s)

Ingredients

1/2 cup reduced soy sauce
1/2 cup dry sherry
1 tablespoon worchestershire sauce
1 tablespoon tabasco sauce
2 tablespoons dijon mustard
1/4 cup canola oil
1 package 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 cups plain dried bread crumbs
5 tablespoons unsalted butter, melted
1 teaspoon kosher salt (to your taste)
1-2 slice lemon wedges

How To Make breaded chicken with mustard and dry sherry

Step 1

Marinate the chicken: In a large bowl, wisk together the soy sauce, sherry, Worcestershire sauce, Tabasco, mustard and canola.

Step 2

With the exception of the wings, remove the skin from the chicken.
Step 3

Submerge 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
Step 4

Preheat the oven to 400 degrees. In a medium bowl, mix together the bread crumbs and butter. Season with a few large pinches of salt
Step 5

Remove the chicken pieces from the marinade, allowing any access liquid to drip off and roll them in the bread crumbs.
Step 6

Arrange them in a single layer (without crowding) on a baking sheet with a fitted rack. Elevating makes the chicken avoid a soggy underside.
Step 7

Bake 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
Step 8

Preheat the broiler. Put the chicken under the broiler for a minute or 2 watching to further brown the bread crumbs. Serve with lemon wedges
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