Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold-no forks and knives required! For best flavor, shop for locally raised natural chicken and real maple syrup. Source: EatingWell Magazine, July/August 2008

Molly Stevens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

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  • Preheat oven to 400 degrees F. Set a wire rack on a large baking sheet.

  • Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.

  • Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

Tips

Make Ahead Tip: Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.

Tips: When using a combination of thighs, drumsticks and breasts, we recommend cutting each breast in half crosswise (before marinating) to make smaller pieces about the size of an average chicken thigh. And if you buy whole legs, be sure to separate the drumsticks and thighs. When all the pieces are about the same size, they'll all cook at the same rate.

To make 1 1/2 cups fresh breadcrumbs, trim the crusts from about 3 slices of whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs form.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

243 calories; 9.3 g total fat; 1.7 g saturated fat; 86 mg cholesterol; 315 mg sodium. 212 mg potassium; 14.1 g carbohydrates; 1.6 g fiber; 3 g sugar; 25 g protein; 45 IU vitamin a iu; 4 mcg folate; 18 mg calcium; 2 mg iron; 22 mg magnesium; 3 g added sugar;

Reviews (35)

Read More Reviews
36 Ratings
  • 5 star values: 31
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/28/2017
I made this with chicken breasts. I wasn't crazy about the thyme so reduced it and even tried it without thyme one time. Both times it was great. The chicken turned out tender and flavorful without being overwhelming. I really also liked the crust. It added a nice soft crunch. This is a keeper and I will make it again and again. Pros: ingredients always on hand Cons: didn't like the thyme Read More
Rating: 3 stars
02/19/2015
Lacking great flavor I was hopeful because the marinade had a nice combo of flavors. Marinated overnight but still lacked flavor after baking. Good idea - better options out there though. Pros: Easy Cons: Not flavorful Read More
Rating: 4 stars
03/18/2014
Easy and delicious Made this recipe with bone-in thighs. Removed skin and marinated for about 3 hours. The flesh was moist and tender and the coating was crunchy. Will definitely make this again. Pros: Inexpensive; uses pantry ingredients; under an hour prep Cons: None Read More
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Rating: 2 stars
04/07/2013
165 Farenheit? Is this correct? Read More
Rating: 2 stars
01/30/2013
Not much flavor I marinated chicken legs for about 5 hours and couldn't really taste the marinade. The breadcrumbs stayed crispy using the rack to cook the chicken on but I was hoping to taste the maple and mustard more. Maybe next time I'll make a second batch of the marinade to use as a dipping sauce. Pros: Easy Cons: Not very flavorful Read More
Rating: 5 stars
07/03/2012
I used boneless chicken thighs. It was a great recipe! Read More
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Rating: 4 stars
02/16/2012
Will add to menu I made 1/3 of a recipe (6 drumsticks) for 3 people and had no left overs; it was a hit with everyone The chicken was juicy and tasty; will definitely add this to the menu. Pros: quick easy inexpensive Read More
Rating: 5 stars
11/07/2011
Gobble gobble Used skinless turkey breast instead and cut back on the baking time. Added a touch of rosemary to the marinade and it was delish... didn't think maple made a difference here and could easily make without it. Pros: Delish and versatile Read More
Rating: 5 stars
10/31/2011
This is the best non-fried chicken recipe that tastes fried. I followed the recipe leaving the skin on though. It has a wonderful flavor and really easy. Do use the rack to keep it crispy. The whole family loved this chicken. Read More
Rating: 5 stars
10/30/2011
The mustard has enough salt to carry it without adding any.... Chriance Boston MA Read More
Rating: 5 stars
10/30/2011
I enjoyed the flavor but found it it be a tad too salty. My boyfriend complained that it was WAY too salty. I followed the recipe exactly except I just used a generic brand maple syrup and I did not have a wire rack to put over a sheet pan so I just did it in a baking dish. I used chicken leg quarters and I removed the skin. the chicken was VERY juicy!! Oh and I also did a shake-and-bake sorta thing with the bread crumbs and the left over oil so the bread crumbs did not stick as well. But again very good fairly quick and oh so easy!! I will definitely make this again but I will probably cut the salt out entirely. Molly Johnson CIty NY Read More
Rating: 5 stars
10/30/2011
Could I use extra virgin olive oil instead of canola or is the canola used for a reason? Nicole H. Stratford CT Read More
Rating: 5 stars
10/30/2011
Heidi in Hartford the recipe says to remove the skin. Jeanne Skowhegan ME Read More
Rating: 5 stars
10/30/2011
This was one of the best baked chicken recipes I have ever made. It was pretty easy and very good! Jamie Wadesboro NC Read More
Rating: 5 stars
10/30/2011
Healthy recipe with skin on chicken? Heidi Hartford CT Read More
Rating: 5 stars
10/30/2011
My entire family loved it and it was easy to make. I used italian seasoned breadcrumbs and worried it wouldn't taste right but it was delicious. Audrey St. Charles MO Read More
Rating: 5 stars
10/30/2011
I used the Dijon mustard with seeds and I liked it better than the smooth Dijon. My husband likes to make it too. Tasty & easy. J. Piltz Kamuela HI Read More
Rating: 5 stars
10/30/2011
My husband and I loved this recipe. I used a homemade oatmeal-wheat bread for making my breadcrumbs. Excellent. This has become my new favorite. Jonica Somerville ME Read More
Rating: 5 stars
10/30/2011
Made this with thighs and drumsticks. It was awesome. My whole family liked it and asked me to make it again. Kathy Odessa DE Read More
Rating: 5 stars
10/30/2011
Delicious. Easy to prepare. Grandkids loved it! Was also tasty served cold the next day. Will keep this recipe. Beverly V Strasburg VA Read More
Rating: 5 stars
10/30/2011
I thought this was just okay. The flavors didn't blend real well for me (maybe use a different type of mustard?). I did use boneless skinless breasts and only baked them for 25 minutes so maybe you need the bone-in chicken? Alisha Las Vegas NV Read More
Rating: 5 stars
10/30/2011
This recipe was truly a hit w/my picky eaters. I used Italian bread crumbs instead of making my own mixture. It was so easy and will continue to be a favorite in our house. Read More
Rating: 5 stars
10/30/2011
Great recipe. The chicken turned out moist and tender. My children loved it! I will definitely make this again! Read More
Rating: 5 stars
10/30/2011
I loved the taste of this chicken. I used boneless skinless chicken breasts marinated them for a few hours and then baked them. They were tender and very flavorful. Next time I will try the chicken with the breadcrumbs. Read More
Rating: 5 stars
10/30/2011
Wow I am not sure how this dish received so many positive responses. No way never again! Read More
Rating: 5 stars
10/30/2011
I loved this recipe!!! It was so easy and its was nice to be able to prepare it and then stick it in the fridge... that way when my fiance is on his way home from work all I had to do was pop it in the oven! LOVED IT!!! Read More
Rating: 5 stars
10/30/2011
My husband and I LOVE this recipe. I cut the recipe in half and used boneless chicken breasts cut into strips. When you marinate and bake the chicken according to the recipe (with the rack) you end up with REALLY tasty chicken fingers. 4 oz of chicken fingers (about 4 or 5 chicken fingers) is only 163 calories and you really feel like you're eating a deep-fried chicken finger. Read More
Rating: 5 stars
10/30/2011
Definatly a keeper! Me and my hubby loved this recipe and it is so easy to make. I used chicken breast intead of drumsticks and it was great. Will make time and time again! Read More
Rating: 5 stars
10/30/2011
So tasty. I didn't add any salt to mine because I thought the mustard was enough. I will definately make this again. Read More
Rating: 5 stars
10/30/2011
My husband loved this chicken I will definitely make this again and again. I used molasses instead of maple syrup because thats all I had. I marinated bone in chicken breast with the skin removed for about 4 hours. I thought that the chicken was overly dredged and dry on the top but I put dijon mustard on the side to dip into and it was perfect. Very juicy and full of flavor. I also made the baked mac and cheese to go with it. Delish! Read More
Rating: 5 stars
10/30/2011
love love love. Would totally make again with no changes at all. I used legs because besides being my favorite they almost always come out beautiful and moist. I would try this with a thigh in a heartbeat. The additional salt (I used kosher salt) was fine and didn't make the chicken overly salty. Chicken itself was fantastic and moist. The technique of using the rack is key and I'm convinced was the reason the chicken was crispy and not soggy on one side. Totally going to use that technique when making other crispy recipes. Read More
Rating: 5 stars
10/30/2011
Excellent recipe! Great for those who love fried chicken but without the fried part. The tip on using the wire-rack is key to keeping the breadcrumbs crisp. Additionally a friend suggested that you can ensure even more crispness by putting the chicken in the refrigerator after you dip it in the breadcrumbs. Will definitely do this one again! Read More
Rating: 5 stars
10/30/2011
This was a great recipe! Some notes -Not a fan of maple so I made it with honey. -I used boneless skinless chicken breasts. -I only had time to marinate it for about an hour and I think it would benefit from a longer marinating time. -I think people who want a break from food that tastes diet-y will love this! Read More
Rating: 5 stars
10/30/2011
I made this with boneless skinless chicken breast and my family loved it! We dipped it in extra dijon. Read More
Rating: 5 stars
10/29/2011
I loved how flavorful the chicken turned out. I used boneless skinless chicken breasts and thighs and marinated the poultry for 5 hours. It turned out very moist and flavorful. Even on the second day of leftovers it wasn't disappointing. I will most definitely make this again. Read More