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.
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.
33 Reviews for Maple-Mustard Baked Chicken
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!
So tasty. I didn't add any salt to mine, because I thought the mustard was enough. I will definately make this again.
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!
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.