Oven-fried Chicken with Mustard Crust
Prepared by Fran Scibelli ~ Fran's Filling Station
1 4-5 pound roasting chicken cut into 10 pieces
1 c. Dijon mustard (or use ½ Dijon and 1/2 honey or other flavored mustard)
1 large clove garlic, finely minced
2 T. fresh thyme, finely chopped or 1 T. dried
1 tsp. freshly ground black pepper
1/8 tsp. ground cinnamon
3. c. bread crumbs (or use ½ bread crumbs and ½ matzo meal)
4 T. unsalted butter (and extra for buttering baking dish)
1 T. sweet paprika or as needed
Preheat oven to 325 degrees.
In a bowl, combine mustard, garlic, thyme, pepper, and cinnamon. In a separate bowl, have bread crumbs ready. Coat chicken pieces with mustard mixture, then dredge in bread crumbs, well coating them, but shaking off excess. Place in shallow buttered dish (may need two dishes) or on a rack well spayed with pan spray. By doing the latter, you will get crisper chicken on the bottom side. When all chicken is crumbed, dot all over with butter, then sprinkle with paprika. If using a rack, place rack on a baking try lined with foil.
Cook chicken for 1 hour to ensure crusty, golden brown chicken.
*Variations: I've also put chili powder, lemon pepper, rotisserie chicken spice or poultry seasoning in the mustard coating. Just be careful since these spice blends contain salt and you don't want it to be too salty since the mustard provides the base amount.
Chocolate Banana Pudding
1/2. c. sugar
1/3 c. cocoa powder
4 t. cornstarch
3 large egg yolks
2 tsp. vanilla
¼ tsp table salt
Place 1 ½ cup milk, the sugar and cocoa in a sauce pan and bring to a simmer over medium heat. Remove from heat. Meanwhile, whisk the remaining milk, cornstarch, egg yolks, vanilla and salt in a large bowl. Gradually add warm milk mixture, whisking constantly. Return to the sauce pan and cook over medium high heat, whisking constantly, until mixture comes to a full boil. Continue to cook for 2-3 more minutes, the place in a shallow pan, cover with plastic wrap to prevent a skin, and place in fridge to get cold.