Oven Fried Mustard Chicken

Skinless chicken thighs get a tangy Dijon mustard coating, then a crunchy crust of crushed bran flakes and Parmesan. All the satisfaction of fried chicken without a drop of frying oil.

The mustard-lemon-garlic paste does double duty. It flavors the meat and acts as the glue that holds the crumb coating in place. Dijon has more bite than yellow mustard and stands up to the bold rosemary and garlic.

Bran flakes might sound unusual, but they crisp up beautifully in the oven and create a coating with real texture and a slightly nutty flavor. Mixed with grated Parmesan, they brown into a golden, savory shell.

Covering the pan with foil for the first 20 minutes steams the chicken through, then removing the foil lets the crust crisp up during the final stretch. That two-stage approach is how you get juicy meat and crunchy coating at the same time.

Kitchen Tips

• Crush the bran flakes in the bag until you have a mix of fine crumbs and small flaky pieces. All-fine crumbs won’t give you the same crunch.
• Don’t skip the non-stick spray on the baking dish. The Parmesan in the coating will stick and burn without it.
• Check doneness by piercing the thickest part of the thigh. Juices should run completely clear with no pink.
• Let the chicken rest for five minutes after baking so the juices redistribute and the coating sets.

Variations

• Spicy version: Add a teaspoon of cayenne pepper to the mustard mixture for a kick of heat under that crunchy crust.
• Honey mustard twist: Mix a tablespoon of honey into the Dijon coating for a sweet and tangy glaze that caramelizes in the oven.