Recipes

Cece’s crispy chicken

60 min • 4 to 6 servings •

Cece Karz

60 min • 4 to 6 servings•

Cece Karz

Baked breaded chicken drumsticks on a parchment-lined baking sheet with a mustard bottle and glass bowl in the background.

When I married Mike I worked all the time and didn’t have a clue how to cook. As I began to get a clue, I got a little more adventurous but only with very simple ingredients. This recipe is so easy and so yummy that it’s still Mike’s favorite. Max, Joey and Dylan (and of course our dog Charlie) all love it, too!

Ready

8-10 pieces of cut up chicken, bones in. Can be breasts or legs or thighs or a combination, based on what you like.

3-4 Tbsp dijon mustard

8 oz of bread crumbs, whatever brand or taste you like.

Set

Large bowl

Plastic, ziplock-like bag

Cookie sheet (baking pan)

Go!

Put the dijon mustard in the large bowl and the bread crumbs in the plastic bag.

Clean skin off the chicken but leave the bones in. If you are cooking legs or wings, you can leave the skin on. Note: Don’t be fanatical about taking every last piece of skin off. I find it adds to the taste to leave a little of the fat on each piece.

Pat dry and place all of the chicken in the bowl.

Coat the chicken lightly with the mustard. It should not be too heavy or goopy.

Take each piece out one at a time and put it in the plastic bag to coat with bread crumbs.

Put the chicken from the bag onto the cookie sheet.

Bake in oven 350°F to 375°F for 45 minutes or until chicken is cooked through.

Recommendations

Hope you enjoy this but don’t get too sick of it because it’s all I bring to our Crestwood potlucks!

baked chicken chicken

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