Baked Mustard Chicken
Updated: Dec 29, 2021
Got chicken? Got mustard? You're already most of the way to an amazingly flavorful dinner. These little chicken nuggets are a bit more effort than would be if you just tear open a package of frozen nuggets, but they taste so much better, too, and your kids will love them.
Note: Yes, pickle brine. It has salt and vinegar and is the perfect vehicle for bringing chicken. We love using pepperoncini bring, too. You can also use brine from olives, pickled veg, or whatever other pickle-y sort of thing you have in your fridge.
Second note: I take advantage of the hot oven and roast a bunch or two of broccoli at the same time and voila, dinner is done!
Baked Mustard Chicken
yield: 4 - 6 servings
4 T brine from pickles or pickled peppers
3 pounds chicken breasts, cut into 2 1/2-inch chunks
7 tablespoons olive or coconut oil
7 tablespoons Dijon mustard
2 1/2 tablespoons white wine vinegar
1 clove garlic, crushed
Salt and pepper
2 cups dried fine bread crumbs
3 lbs chicken breast pieces, skin removed, trimmed
1/2 cup all-purpose flour
1 T paprika
1/4 tsp salt
3 large egg whites
Mix the chicken in a large bowl with the brine. Cover and refrigerate for 2 hours.
Adjust oven rack to middle position and heat oven to 350 degrees. In a large bowl, combine oil, mustard, vinegar, garlic, 1/4 tsp salt and several ground fresh pepper. Add breadcrumbs, stirring, until well combined. It will look like wet sand.
Spread bread-crumb mixture in even layer on rimmed baking sheet rimmed with foil, breaking up any clumps. Bake, stirring every 5 minutes, until golden brown, 14 to 16 minutes. Remove from oven, and let cool. Transfer to a shallow flat dish. Spray the pan with baking spray; set aside. Increase oven temperature to 400 degrees.
Scoop flour in shallow dish and stir in paprika and salt. In a second shallow dish, whisk egg whites with 1 T water until foamy.
Working with 1 piece at a time, dredge chicken pieces in flour, shaking off excess; dip into egg white mixture to thoroughly coat, letting excess drip back into dish; then coat with crumbs, pressing gently to adhere. Transfer chicken pieces to prepared wire rack. Bake for 25 minutes.
Let rest for 5 minutes.