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The kicker to this recipe is to marinate the chicken overnight in a honey mustard dressing. Instead of discarding the marinade, you savor it like gold and keep every last drop in the bottom of the pan while the chicken cooks. The crumbs melt into the mustard sauce, making this dish sing. Complexity can be overrated—many of the best simple recipes, like this one, are the most requested.
1 whole 4 and 1/2 pound chicken, cut into 8 pieces
Tangy Mustard Vinaigrette Dressing (recipe below)
3 cups cornflake crumbs (store-bought or crushed cereal, gluten-free if needed)
pinch of salt
freshly ground black pepper
2 tablespoons plus 1 and 1/2 teaspoons honey mustard
2 tablespoons red wine vinegar
1 tablespoon minced fresh chives
1 teaspoon finely grated peeled fresh ginger
1 teaspoon soy sauce
1 garlic clove, minced
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
In a blender or a medium bowl, mix together honey mustard, vinegar, chives, ginger, soy sauce, garlic, and salt.
Slowly blend or whisk in the oil to emulsify.
Keeps, refrigerated, up to four days.
The test of a great recipe is if it’s one that you keep coming back to over and over again. In my household, this dressing is our fallback. You can prepare it either by hand or in a blender, which makes it easy to whip up in minutes. Keep a jar of this vinaigrette in your fridge, and you’ll have no excuse not to assemble a quick salad for lunch. Makes about 1 cup
Marinate the chicken in the vinaigrette directly in the baking dish, refrigerated, overnight or up to 24 hours. Alternatively, to save space in the fridge, marinate it in a Ziploc bag—but don’t discard the marinade, you’ll pour it into the pan with the chicken before roasting.
Preheat the oven to 400 degrees Fahrenheit.
Season the cornflake crumbs with salt and pepper.
Place about one cup of the crumbs in a shallow bowl or plate. Coat the chicken pieces in the crumbs, then return them to the pan with the marinade. Replenish the crumbs as needed. Make sure each chicken piece is well covered.
Bake the chicken for 40 to 50 minutes. Start checking at the 35-minute mark: Prick the chicken to see if the juices run clear and it’s cooked through.
Recipe excerpted from Food You Want for the Life You Crave by Nealy Fischer, the Flexible Chef (De Capo Lifelong Books, 2019). Reproduced with permission.
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Unfried Chicken Schnitzel could i do chicken cutlets?
Yes, however, they do tend to cook faster so I would put them in for less time so they don’t dry out or burn.
how long should i bake it for?