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.
Maple-Mustard Baked Chicken
From EatingWell: July/August 2008
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 grade B maple syrup.
34 Reviews for Maple-Mustard Baked Chicken
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.
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.
I made this with boneless, skinless chicken breast and my family loved it! We dipped it in extra dijon.
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!