Honey-Mustard Breaded Chicken
Total TimePrep/Total Time: 20 min.
This was good and a new way to fix chicken. The only adjustment I made was to flour the chicken before I coated it with the honey & Dijon mustard. The breading did not come off at all. It was perfect. I will make this again
So good my family demolished it. We used thighs instead.
Both my husband and 18 year old son loved these chicken breasts. I've made them several times. The first time, I had no dijon mustard, so I just used plain yellow mustard, and they got rave reviews. Now I usually make it with dijon mustard, as they loved that too. But either way, they can't seem to get enough of them! This is so quick to make -- the recipe is definitely a keeper.
I use a little mayo and honey mustard.. i also use panko, but add Parmesan cheese to it.. and last i air-fry mine.. they come out crispy on the outside and juicy on the inside..
I floured my pieces first before dipping them into the honey mustard sauce. As for the bread crumbs, I used Italian flavored panko. Lastly I baked these instead of frying. The meat was tender and juicy. Will definitely make again.
I have found that if you are going to pan fry anything with a coating it helps to coat ahead of time and let it sit for 30 minutes before frying. I don’t even need to put it in frig or freezer. I did not make this but it sounds good!
I would LOVE to see this recipe to try making it! But it is covered by Hidden Valley Ranch ad!!
Haven't eaten it yet but I'm sure it will probably taste ok but I really wish I had read the reviews first. I never would have tried it. The breading fell off every piece of chicken and I didn't use a metal pan... If I do try this again I will use flour instead of bread crumbs.
This is a FABULOUS recipe. I flattened chicken to about 1/2" and cooked a little longer. I also first floured and put the coated chicken in the freezer for 15 minutes per other reviewers. After cooking, the chicken was so tender it could have easily been cut with a dull knife. I cooked the chicken in a metal pan with no problems about the coating falling off. First, within seconds of adding the chicken to the hot pan I slid a metal spatula underneath the chicken, then moved the chicken to a well-buttered area of the pan. I repeated 15 seconds later. Fifteen seconds before turning the chicken I added another Tbsp of butter and repeated with the spatula. The final coating was crispy and scrumptious. I served with sides of a sauteed spinach
Great flavor will bake it next time. Did this twice in 2 different pans and the coating fell off.