Fried Chicken with Biscuits & Tomato Gravy

Like my last post, this special and indulgent feast was also included in Food and Wine Magazine’s “40 Best-Ever Recipes” issue celebrating the 40th anniversary of their publication. I made it for the second year in a row to celebrate my husband’s birthday! 🙂

The recipes were adapted from The Gift of Southern Cooking by Scott Peacock, the then chef at Watershed in Decatur, Georgia, and co-author Edna Lewis, the legendary Southern cook, his mentor and close friend. I modified the cooking techniques and substituted sunflower oil for lard. Last year, I made Lewis’ wonderful biscuits from this full menu, but, this year I served the chicken and gravy with sourdough biscuits.

The chicken is double-brined, first in salt water and then in buttermilk, and then fried in a cast iron skillet filled with oil (or lard), butter, and bacon fat. It was very tender and juicy. The creamy and rich gravy is reminiscent of Italian vodka sauce. Pretty delicious. 😉

We ate the chicken, gravy, and biscuits with macaroni and cheese (my favorite version), and iceberg wedge salad on the side. My husband’s birthday meal is not complete without his favorite Vanilla Bean Birthday Cheesecake for dessert. ❤

For the Fried Chicken & Tomato Gravy:

  • 1/2 cup kosher salt
  • 2 quarts cold water
  • One 3 1/2 to 5 pound chicken, cut into 8 to 10 pieces (I cut each chicken breast in half)
  • 3 cups buttermilk
  • 1 1/2 cups (6 3/8 oz, 180.7g) all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons potato starch (optional) (I included it)
  • fine sea salt and freshly ground black pepper
  • 1 pound lard or solid vegetable shortening, for frying (I substituted 2 cups of sunflower oil)
  • 1 stick (4 ounces) unsalted butter
  • 1/4 pound sliced bacon (I used 4 thick slices)
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 4 cups drained canned diced tomatoes (from three 14-ounce cans)
  • 2 teaspoons dried thyme
  • 2 cups heavy cream
  • 1 1/2 cups milk (I used whole milk)

To Make the Fried Chicken:

  1. In a large bowl, dissolve the kosher salt in the cold water. Add the chicken pieces; cover and refrigerate for 4 hours. Drain.
  2. Put the chicken in a large bowl, add the buttermilk and turn the pieces to coat. Cover and refrigerate for 4 hours. (The chicken can be refrigerated overnight at this point, if desired.)
  3. In a gallon-size zip-lock bag, combine the flour, cornstarch, potato starch, 1 1/2 teaspoons sea salt and 1/2 teaspoon pepper and shake.
  4. Set aside 1/2 cup of the flour mixture for the gravy.
  5. Lift the chicken out of the buttermilk, wipe off any excess and set the pieces on a wire rack; let dry for 5 minutes.
  6. Add the chicken, a few pieces at a time, to the flour mixture in the bag; shake to coat.
  7. Dry the rack. Shake off any excess flour and return the chicken to the rack.
  8. Meanwhile, in a large cast-iron skillet, melt the lard (I used sunflower oil) and butter over medium heat. (I used a 12-inch cast iron skillet.)
  9. Add the bacon and cook over moderate heat until crisp, about 5 minutes; reserve the bacon for another use. (I crumbled the bacon over our wedge salads.)
  10. Add the chicken, in batches, and cook over moderate heat, basting and turning, until golden, crisp and cooked through, about 5 minutes per side, or until the internal temperature reaches 165 degrees. Lower the heat if necessary. (I kept the cooking oil temperature between 300 and 340 degrees. I also completed cooking the larger pieces (especially the breast pieces) in the oven at 300 degrees, until they reached an internal temperature of 165 degrees.)
  11. Set the chicken on a clean wire rack to drain.

To Make the Gravy:

  1. Transfer 1/4 cup of the chicken cooking fat to a large saucepan.
  2. Add the onion and garlic and cook over moderate heat, stirring occasionally, until the onion is golden, about 5 minutes. (I chopped the onion and garlic in a food processor.)
  3. Add the reserved 1/2 cup of seasoned flour and cook, whisking, for 2 minutes.
  4. Add the drained tomatoes and thyme and stir constantly until blended.
  5. Whisk in the cream and milk until the sauce is smooth.
  6. Season with salt and pepper and cook over moderate heat, stirring occasionally, until thickened and no floury taste remains, about 10 minutes.
To Serve:
  1. Transfer the fried chicken to a platter.
  2. Pour the tomato gravy into a gravy boat and serve with the chicken.

For the Biscuits:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons single-acting baking powder or double-acting baking powder (see Note)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold lard or vegetable shortening, cut into pieces (I used bacon fat)
  • 1/2 cup buttermilk
  • 1 tablespoon unsalted butter, melted

To Make the Biscuits:

  1. Preheat the oven to 450°.
  2. In a bowl, sift or whisk together the flour, baking powder, baking soda and salt.
  3. Using your fingers or a pastry blender, work in the lard just until the mixture resembles coarse meal.
  4. Stir in the buttermilk just until moistened.
  5. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times.
  6. Roll out or pat the dough 1/2 inch thick.
  7. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet.
  8. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
  9. Pierce the top of each biscuit 3 times with a fork and brush with the butter.
  10. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once.

Note: The unbaked biscuits can be frozen in a single layer, then kept frozen in an airtight container for up to 1 month. Thaw before baking.

Spicy Chicken Katsu Sandwiches

My family would eat these delicious, crispy, katsu-style chicken sandwiches year round. They were CRAZY good.

The original recipe is meant to be a combination of a katsu sando and Nashville hot chicken. I modified the heat level for my crowd but included the original proportions in the recipe below. I actually think that my version had the perfect amount of heat. 🙂

This recipe was adapted from Bon AppĂŠtit, contributed by Chris Morocco. I modified the proportions and method. I also used chipotle Cholula hot sauce, dill pickles, and potato rolls. I served it with green salad, pickles, and a combination of roasted sweet and tiny potatoes on the side. Amazing!

Yield: Serves 6

  • ½ cup mayonnaise
  • Âź cup chopped dill pickles or bread-and-butter pickles
  • 2 T plus an additional 2 T to 4 T hot sauce, such as chipotle Cholula or Crystal
  • 1 tsp kosher salt, plus more for seasoning sauce
  • 1/2 cup all-purpose flour
  • 1 T to 3 T cayenne pepper
  • 2 tsp garlic powder
  • 1 large egg
  • 1 1/2 to 2 cups panko
  • 6 skinless, boneless chicken thighs, lightly pounded to ½” thick
  • Âź cup (or more) extra-virgin olive oil
  • 6 potato rolls or 12 slices Japanese milk bread or white sandwich bread, for serving
  • shredded iceberg lettuce, for serving
  1. Combine mayonnaise, pickles, and 2 tablespoons of hot sauce in a small bowl. (I used chipotle Cholula.) Season with salt; set aside.
  2. Combine flour, cayenne, garlic powder, and 1 tsp salt in a glass pie plate or medium bowl.
  3. Whisk egg and remaining 2 T to 4 T hot sauce in another glass pie plate or medium bowl.
  4. Place 1 1/2 cups panko on a large plate. (Reserve additional 1/2 cup to use later, if needed.)
  5. Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess.
  6. Dip into egg mixture until coated, shaking off excess.
  7. Dredge in panko, turning to coat.
  8. Transfer to a large plate or a small rimmed baking sheet.
  9. Heat oil in a large skillet over medium-high until shimmering. (I used a 12-inch cast iron skillet.)
  10. Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 2-3 minutes per side. Transfer to a wire rack.
  11. Spread reserved spicy mayo on one side (or both!) of each roll or slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.

Note: The chicken (surprisingly) can be made ahead. We reheated the leftover fried chicken, one piece at a time, for 1 minute in the microwave with great results.

Extra-Crispy Birthday Fried Chicken with Biscuits & Milk Gravy

Every spring, along with my husband’s special (made to order!) birthday dinner, I like to share part of the springtime experience at my house. In the past, I’ve complained about the goose families (with their beautiful goslings…) and the ducks who’ve seemed to chase them away. The new development this year is that my son (and husband) have been chasing the geese away with a drone!

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The house finches returned but have moved their nest from our entrance column to the top of our propane gas tank! BUT… The extraordinary event this year was that we have had frequent visits from a very special Night Heron. What fun!

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Well, onto the food. My husband has had little variation in his birthday dinner menu request for the past several years. Although I did repeat my caesar salad and vanilla bean cheesecake recipes (his true favorites), I spiced up the celebration by trying new fried chicken and biscuit recipes. This year, he asked for double fried chicken. After researching, I realized that this really means double battered fried chicken, not literally double fried. It had the most amazing crispy and thick crust with just the right amount of spice. The birthday boy loved it! We ate leftovers for days and never tired of it. Absolutely delicious. (He may even want it again for Father’s Day!)

The chicken recipe was adapted from Bon Appetit, contributed by Claire Saffitz. It did seem like a labor intensive recipe, and required planning in advance, but the chilling and resting times involved helped the breading adhere to the chicken meat. I doubled the recipe and pan-fried (instead of deep-frying) the chicken in Ukrainian sunflower oil. I also omitted the bourbon and used Sriracha instead of Frank’s hot sauce in the batter.

I served this indulgent meal with a side of creamy macaroni and cheese and with our new “Happy Birthday” fork! 🙂

I’m bringing this special birthday meal to share with my friends at Fiesta Friday #123 this week co-hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere. Enjoy!

Yield: Serves 8

For the Chicken:

  • 4 tsp coarse salt
  • 2 tsp light brown sugar
  • 2 tsp baking powder
  • 10 skinless, boneless chicken thighs

For the Assembly:

  • 3 cups all-purpose flour
  • 2/3 cup cornstarch
  • 2 T garlic powder
  • 2 T onion powder
  • 2 T paprika
  • 4 tsp cayenne pepper
  • 4 T coarse salt, plus more
  • 2 large eggs, beaten to blend
  • 2 cups buttermilk
  • 4 T bourbon (optional)(I omitted it)
  • 6 T hot sauce (such as Sriracha or Frank’s); plus more for serving (optional)
  • 2-3 cups sunflower, peanut or other vegetable oil, for frying

Prepare the Chicken:

  1. Trim chicken and dry on paper towels.
  2. Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you may not need all of it).
  3. Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day. (I let it sit for about 12 hours.)

Assemble the Chicken:

  1. Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 4 T salt in a medium bowl.
  2. Whisk egg, buttermilk, bourbon (if using), and 3 T hot sauce in another medium bowl.
  3. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack.
  4. Pour 6 T buttermilk mixture into flour mixture and work in with your fingers.
  5. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
  6. Pour oil into a 12-inch cast iron skillet, about 1/2-inch deep. Heat over medium-high until a deep fry thermometer registers 350°. (I was diligent about maintaining the temperature throughout the cooking process.)
  7. Working in batches, fry two chicken thighs at a time, turning often and adjusting heat to maintain temperature, until deep golden brown, about 6 minutes per batch.
  8. Transfer to a wire rack set over paper towels to drain.

For the Biscuits:

This simple biscuit recipe is unlike any other I’ve made in the past. The dough is prepared and then rests at room temperature for 30 minutes. The result was wonderful! This recipe was adapted from The New York Times, contributed by Sam Sifton.

Yield: Serves 8   Time: 1 hour

  • 2 cups all-purpose flour, plus more for dusting
  • 2 T baking powder
  • 1 scant T sugar
  • 1 tsp coarse salt
  • 5 T cold, unsalted butter, preferably European style
  • 1 cup whole milk
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Pulse flour, baking powder, sugar and salt in the bowl of a food processor (or whisk to combine in a large bowl).
  3. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.)
  4. Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
  5. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat.
  6. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
  7. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches.
  8. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
  9. Place biscuits on a parchment-lined cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

For the Milk Gravy (recipe adapted from The Pioneer Woman):

  • 3 T fried chicken pan drippings
  • 2-3 T all-purpose flour
  • 1-2 cups milk (I used 1 percent)
  • coarse salt and freshly ground black pepper
  1. In a small skillet over medium-low heat, add pan drippings and flour. Whisk immediately. It should be smooth.
  2. Keep stirring until the mixture begins to brown, 2-3 minutes, scraping the bottom of the pan.
  3. Whisk in 1 cup of milk. Cook until desired thickness is achieved- adding more milk if desired.
  4. Season with salt and pepper.
  5. Cut biscuits in half and pour gravy over the top to serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Fried Chicken Thighs & Cheesy Grits

My husband’s dream Valentine’s Day dinner has to involve fried chicken. ❤ Weeks earlier, I had seen this recipe in Bon Appetit and thought it would be perfect for our celebration… The problem was that I didn’t remember where I had seen my perfect recipe. :/ I had to search far and wide to finally track it down. Thankfully, that happened in time!

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I used coarse yellow grits and added additional water and milk until the desired consistency was achieved. I also used a combination of baby kale, chard and spinach for the sautĂŠed greens. My husband didn’t want hot pepper jelly (can you believe it?) so I didn’t add it to the greens while they were cooking. I added it to my plate at the end! (Tons of it!)

We ate this dish for dinner but it would be wonderful for any meal of the day- brunch too. 🙂 Absolutely Delicious!!

AND… I almost forgot… We had my homemade version of the best-selling Momofuku Milk Bar Crack Pie as our grand finale. What a meal. 🙂

Yield: Serves 4

For the Chicken:

  • 1½ cups buttermilk
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 pound skinless, boneless chicken thighs

For the Grits:

  • coarse salt
  • 1½ cups white or yellow grits (not instant)
  • 4 ounces cream cheese
  • 2 ounces finely grated Parmesan
  • freshly ground black pepper
  • milk, as needed, to achieve the desired consistency

For Frying And Assembly:

  • 2 cups all-purpose flour
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tsp kosher salt, plus more
  • 2 cups vegetable oil
  • 2 T unsalted butter or olive oil
  • 1 1/2 pounds baby kale, chard and spinach or 2 bunches kale, or Swiss chard, ribs and stems removed, leaves torn into 2-inch pieces
  • freshly ground black pepper
  • 1 T distilled white vinegar
  • 1 T hot pepper jelly, plus more for serving (I used Trader Joe’s)

Marinade the Chicken:

  1. Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours. (I did 12 hours.)

Make the Grits:

  1. Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25–30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve. Add more water or milk to adjust the consistency as needed.

For Frying And Assembly:

  1. Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
  2. Remove chicken thighs from brine, letting excess drip off.
  3. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
  4. Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°.
  5. Working in batches and returning oil to 350° between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6–8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the greens.
  6. Heat butter or olive oil in a large skillet over medium-high. Add greens in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat, if desired.
  7. Divide grits evenly among bowls and top with greens, fried chicken, and more pepper jelly.

Two Years Ago:

Three Years Ago:

Coke-Brined Fried Chicken with Biscuits & Gravy

IMG_4098

Springtime brings the obvious pleasures of green grass, flowers, fresh air, eating outside, etc. But every year at my house, we also have a little house finch who builds her nest (with her significant other) next to our door. She sits there so sweetly. She sings. She drives our cat crazy! 🙂

IMG_3866

We also usually struggle with Canadian geese all over our lawn… but this year our yard has been claimed by a duck couple.  They walk side by side in conversation completely fearless of the real homeowners! They swim side by side on our pool cover. Such a nice change from the geese. I am assuming we will be welcoming ducklings soon. 🙂

Another springtime event in my world is my husband’s birthday dinner. It requires a lot of thought (on his part), a lot of cooking (on my part), and usually a lot of indulgence. This year was no exception! But, I am going to have to tell you that it was really really good.

My husband grew up in Charleston, South Carolina and has a real love for southern food. It’s just hearty and comforting – and good. 🙂 After he decided on his wish list menu, I searched far and wide for the perfect fried chicken recipe. This Coke-brined version was adapted from Willie Mae’s Scotch House in New Orleans, Louisiana by way of John Currence of City Grocery in Oxford, Mississippi via the New York Times, contributed by Sam Sifton. (Credit needs to be paid when credit is due!) The Coke tenderizes the meat but also results in deep-mahogany brown, sweet, super-moist chicken. I modified the recipe to use boneless, skinless chicken thighs- of course! Delicious- and the leftovers were wonderful cold as well.

My husband’s wish list menu also included biscuits and gravy, macaroni and cheese (a side dish in the South!), caesar salad (yes- there was actually something green), and vanilla bean birthday cheesecake. (I mentioned it was an indulgent meal, right?) I made the fabulous giant biscuits I had made in the past for Fried Chicken Biscuits. Why mess with perfection? The milk gravy recipe was adapted from The Pioneer Woman.com. Yum!

This dish is the “grand finale” of my chicken thigh “festival”!! (for now, anyway…) Happy Birthday, Mr. Brookcook! 🙂

IMG_3031

Yield: Serves 6 to 8

For the Coke-Brined Fried Chicken:

For the Brine:

  • 5 cups Coca-Cola (I used 3 12-oz cans)
  • 1 tablespoon coarse salt
  • 10 sprigs fresh thyme
  • 4 cloves garlic, peeled and sliced
  • 4 teaspoons mild hot sauce like Sriracha, Crystal, Texas Pete or Cholula
  • 10 to 15 boneless skinless chicken thighs

For the Seasoned Flour:

  • 3 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons smoked Spanish paprika
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon cayenne pepper

For Frying:

  • 3 cups peanut oil
  • 1 cup lard, optional, or replace with peanut oil

For Serving:

  • Hot sauce, optional
  1. Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large glass bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours. (Longer will break down the meat.)
  2. Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
  3. Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. (I did this in batches.)
  4. Dredge the thighs in the flour and shake to remove excess.
  5. Working in batches of 2 or 3 at a time, carefully lower thighs with tongs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for approximately 3 minutes on one side, 3 minutes on the other, and then a final 2 minutes on the first side. Remove to a wire rack over a paper towel-lined baking sheet to drain.
  6. The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 180 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce, biscuits, and gravy, as desired.

For the Biscuits:

  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon baking soda
  • 2 3/4 cups all-purpose flour, plus more
  • 3/4 cups (1 1/2 sticks) chilled unsalted butter, cut into pieces
  • 3/4 cups chilled buttermilk
  • 1 large egg, beaten to blend
  1. Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
  2. Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
  3. Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
  4. Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 20-25 minutes (on convection) or up to 30–35 minutes.

For the Milk Gravy:

  • 3 T fried chicken pan drippings
  • 2-3 T all-purpose flour
  • 1-2 cups milk (I used 1 percent)
  • coarse salt and freshly ground black pepper
  1. In a small skillet over medium-low heat, add pan drippings and flour. Whisk immediately. It should be smooth.
  2. Keep stirring until the mixture begins to brown, 2-3 minutes, scraping the bottom of the pan.
  3. Whisk in 1 cup of milk. Cook until desired thickness is achieved- adding more milk if desired.
  4. Season with salt and pepper.
  5. Cut biscuits in half and pour gravy over the top to serve.

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One Year Ago:

Two Years Ago:

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Quick Crusty Mustard Chicken

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We cannot eat enough mustard chicken in my house. I can’t try too many versions either! This version is less saucy and more of an oven-fried chicken with a delicious crispy mustard-shallot-breadcrumb coating. The coating is not only flavorful; it seals the moisture into the meat.

This recipe was adapted from Martha Stewart Living. I used all chicken thighs (and removed the skin- still very moist!), increased the shallots and the fresh thyme, and substituted panko for some of the breadcrumbs. We ate it with roasted chioggia beets, potatoes, and acorn squash on the side. Yum!

  • 4 pounds (about 8) bone-in, skin-on chicken thighs, skin removed
  • 3 tablespoons Dijon mustard
  • 1/4 cup minced shallots
  • 3 tablespoons fresh thyme leaves
  • coarse salt
  • 1/2 teaspoon freshly ground black pepper, plus more to season chicken
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon coarse salt
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons vegetable oil
  • 1/2 cup white breadcrumbs
  • 1/2 cup panko
  1. Preheat broiler. Remove skin from chicken. Place chicken pieces on a rimmed baking sheet, lightly season with salt and pepper, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.
  2. Mince shallot and thyme in a mini-food processor.
  3. In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined.
  4. Combine breadcrumbs and panko in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumb mixture to coat completely.
  5. Place coated chicken pieces on a clean baking sheet, and return to broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly. Reduce oven heat to 500 degrees; continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes. Remove from oven, and serve hot.

One Year Ago:

Two Years Ago:

Baked Mustard Chicken

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My husband’s birthday celebration involves a special meal out and a special meal at home. For the past few years, there have been a few constants on the birthday menu at home: cheesecake (his FAVORITE listed on the link at the end of this post), mustard “something”, and potatoes. 🙂 When I first spotted this recipe in the New York Times, I immediately thought of my husband’s birthday dinner. It involved 3/4 cup of Dijon mustard (mustardy) and baked for HOURS (special). I quartered chickens for the first time too. (Thanks to help from You Tube!)

The chicken is coated with mustard, garlic, spices, and bread crumbs; this coating seals in the moisture as the chicken bakes. The original recipe stated that the chicken should cook for 2 to 2 1/2 hours, until the coating is dark and crispy. I set the oven to convection and shortened the baking time to 1 1/2 hours. The end result was tasty, but not that mustardy! It tasted more like delicious baked “fried” chicken. We ate it with wonderful creamed spinach and roasted potatoes. This recipe was adapted from Home Cooking by Laurie Colwin, via the New York Times.

Happy Birthday to my hubby and Happy Fiesta Friday #18 at The Novice Gardener!

Yield: 6 to 8 servings

  • 3/4 cup Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • coarse salt and freshly ground black pepper
  • 2 cups fine dry unseasoned bread crumbs
  • 2 chickens, approximately 3 pounds each, quartered, dried, at room temperature for 1 hour
  • 1 tablespoon sweet paprika, or as needed
  • 3 tablespoons unsalted butter, cut into small pieces

1.
Heat oven to 350 degrees. (I used a convection oven.) In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
2.
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in two large, shallow baking pans.
3.
Dust the chicken with paprika to taste and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 1 hour 20 minutes to 1 hour 30 minutes in a convection oven, or 2 hours  to 2 1/2 hours in a standard oven. Serve hot or at room temperature.

One Year Ago:

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