I rarely make bread crumb chicken recipes — the flour-egg-coating assembly line always deters me — but this dijon mustard roasted chicken thigh recipe, from the Barefoot Contessa’s Foolproof is simple. A quick dip in a dijon mustard-buttermilk bath provides enough glue for the bread crumbs to adhere, and roasting versus pan-frying makes the hands-on time minimal.
This bread crumb chicken has become a favorite around here, both piping hot right out of the oven for dinner and cold straight from the fridge for lunch. I made a few changes to the original recipe to make it work better for me: I used fresh bread crumbs in place of panko and roasted at a slightly higher temperature for the entire time.
After 40 minutes, the chicken emerges beautifully golden with a coating begging to be devoured. With just a gentle prod of the knife, the meat, steaming hot, falls off the bone, salty, herbed bread crumbs spilling all around. The chicken is incredibly moist, and the flavors of thyme, garlic and lemon permeate the meat. Heaven.
PS: How to Cut up a Whole Chicken
PPS: How to Roast a Chicken (and Make the Most of It)
How to Make Mustard-Roasted Chicken
First: make the seasoned bread crumbs by pulsing garlic, lemon zest, salt, pepper and thyme in a food processor. (I love my 14-cup Cuisinart )
Add day-old bread, and pulse to combine.
Meanwhile, soak chicken legs in a mix of buttermilk and mustard.
Transfer the chicken legs to a parchment-lined sheet pan, and coat with the seasoned bread crumbs.
Roast until the crumbs are evenly golden, and the chicken is cooked, roughly 40 minutes.
Transfer chicken to a board to rest.
Let rest briefly before cutting and serving.
Description
Adapted from the Barefoot Contessa’s Foolproof
If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don’t have time, don’t worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer.
You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe.
A few changes from the original recipe:
You can find the original recipe online in various places, but these are the basic changes I’ve made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine ( because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better ); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time.
If you are up for a little adventure…
- 4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks
- ½ cup Dijon mustard
- ½ cup buttermilk
- 4 garlic cloves, peeled
- a small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
- zest of one lemon
- Kosher salt and freshly ground black pepper
- 2 cups fresh breadcrumbs
- 1/4 cup olive oil
- Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.
- Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.
- Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.
- Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
I rarely make bread crumb chicken recipes — the flour-egg-coating assembly line always deters me — but this dijon mustard roasted chicken thigh recipe, from the Barefoot Contessa’s Foolproof is simple. A quick dip in a dijon mustard-buttermilk bath provides enough glue for the bread crumbs to adhere, and roasting versus pan-frying makes the hands-on time minimal.
This bread crumb chicken has become a favorite around here, both piping hot right out of the oven for dinner and cold straight from the fridge for lunch. I made a few changes to the original recipe to make it work better for me: I used fresh bread crumbs in place of panko and roasted at a slightly higher temperature for the entire time.
After 40 minutes, the chicken emerges beautifully golden with a coating begging to be devoured. With just a gentle prod of the knife, the meat, steaming hot, falls off the bone, salty, herbed bread crumbs spilling all around. The chicken is incredibly moist, and the flavors of thyme, garlic and lemon permeate the meat. Heaven.
PS: How to Cut up a Whole Chicken
PPS: How to Roast a Chicken (and Make the Most of It)
How to Make Mustard-Roasted Chicken
First: make the seasoned bread crumbs by pulsing garlic, lemon zest, salt, pepper and thyme in a food processor. (I love my 14-cup Cuisinart )
Add day-old bread, and pulse to combine.
Meanwhile, soak chicken legs in a mix of buttermilk and mustard.
Transfer the chicken legs to a parchment-lined sheet pan, and coat with the seasoned bread crumbs.
Roast until the crumbs are evenly golden, and the chicken is cooked, roughly 40 minutes.
Transfer chicken to a board to rest.
Let rest briefly before cutting and serving.
Description
Adapted from the Barefoot Contessa’s Foolproof
If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don’t have time, don’t worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer.
You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe.
A few changes from the original recipe:
You can find the original recipe online in various places, but these are the basic changes I’ve made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine ( because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better ); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time.
If you are up for a little adventure…
- 4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks
- ½ cup Dijon mustard
- ½ cup buttermilk
- 4 garlic cloves, peeled
- a small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
- zest of one lemon
- Kosher salt and freshly ground black pepper
- 2 cups fresh breadcrumbs
- 1/4 cup olive oil
- Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.
- Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.
- Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.
- Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
I rarely make bread crumb chicken recipes — the flour-egg-coating assembly line always deters me — but this dijon mustard roasted chicken thigh recipe, from the Barefoot Contessa’s Foolproof is simple. A quick dip in a dijon mustard-buttermilk bath provides enough glue for the bread crumbs to adhere, and roasting versus pan-frying makes the hands-on time minimal.
This bread crumb chicken has become a favorite around here, both piping hot right out of the oven for dinner and cold straight from the fridge for lunch. I made a few changes to the original recipe to make it work better for me: I used fresh bread crumbs in place of panko and roasted at a slightly higher temperature for the entire time.
After 40 minutes, the chicken emerges beautifully golden with a coating begging to be devoured. With just a gentle prod of the knife, the meat, steaming hot, falls off the bone, salty, herbed bread crumbs spilling all around. The chicken is incredibly moist, and the flavors of thyme, garlic and lemon permeate the meat. Heaven.
PS: How to Cut up a Whole Chicken
PPS: How to Roast a Chicken (and Make the Most of It)
How to Make Mustard-Roasted Chicken
First: make the seasoned bread crumbs by pulsing garlic, lemon zest, salt, pepper and thyme in a food processor. (I love my 14-cup Cuisinart )
Add day-old bread, and pulse to combine.
Meanwhile, soak chicken legs in a mix of buttermilk and mustard.
Transfer the chicken legs to a parchment-lined sheet pan, and coat with the seasoned bread crumbs.
Roast until the crumbs are evenly golden, and the chicken is cooked, roughly 40 minutes.
Transfer chicken to a board to rest.
Let rest briefly before cutting and serving.
Description
Adapted from the Barefoot Contessa’s Foolproof
If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don’t have time, don’t worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer.
You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe.
A few changes from the original recipe:
You can find the original recipe online in various places, but these are the basic changes I’ve made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine ( because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better ); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time.
If you are up for a little adventure…
- 4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks
- ½ cup Dijon mustard
- ½ cup buttermilk
- 4 garlic cloves, peeled
- a small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
- zest of one lemon
- Kosher salt and freshly ground black pepper
- 2 cups fresh breadcrumbs
- 1/4 cup olive oil
- Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.
- Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.
- Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.
- Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
Adapted from the Barefoot Contessa’s Foolproof
If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don’t have time, don’t worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer.
You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe.
A few changes from the original recipe:
You can find the original recipe online in various places, but these are the basic changes I’ve made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine ( because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better ); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time.
If you are up for a little adventure…
- 4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks
- ½ cup Dijon mustard
- ½ cup buttermilk
- 4 garlic cloves, peeled
- a small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
- zest of one lemon
- Kosher salt and freshly ground black pepper
- 2 cups fresh breadcrumbs
- 1/4 cup olive oil
- Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.
- Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.
- Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.
- Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2013/10/24/ina-gartens-mustard-roasted-chicken/
This chocolate cake, made with buttermilk and oil — no butter — and exclusively cocoa — no melted chocolate — is incredibly light and moist and stays this way for days. It’s an Ina Garten recipe, one she begged for from a friend, the grandson of Beatty, after taking one bite. It has become a family favorite — a real crowd pleaser with adults and children alike.
Earlier this month, upon realizing that I had officially become my mother, not only in my preferences, but also in how I impose my preferences on others — dark meat chicken , cakes without frosting — I decided it might be wise to branch out a bit, to bake a cake with not one but two layers and to guild it not with a delicate dusting of powdered sugar but with a slathering of silky frosting.
This cake, made with buttermilk and oil — no butter — and exclusively cocoa — no melted chocolate — is incredibly light and moist and stays this waym tasting freshly baked for days. It’s another Ina Garten recipe, one she begged for from a friend, the grandson of Beatty, after taking one bite.
I’m so happy I branched out. Because while I am completely embracing that I am my mother’s daughter, adoring almond tortes and torta capreses , I understand there is a time and a place for layers of cake and frosting. A silent table is always (or almost always) a sign of success.
How to Make Beatty’s Chocolate Cake, Step by Step
First, sift the dry ingredients together: flour, cocoa, sugar, baking powder, baking soda, salt:
Next combine the wet ingredients: buttermilk, oil, eggs, vanilla, coffee:
Add the wet ingredients to the dry and stir to combine.
How to Make a Parchment Paper Circle Cake Bottom:
Transfer the batter to two buttered and parchment-paper-lined baking dishes.
Bake until done.
How to Make Chocolate Buttercream:
Frost the cake by spreading just under half of the frosting over one layer. Top with the other layer; then spread the remaining frosting over the cake and on the sides.
Description
Adapted from: Barefoot Contessa at Home
This chocolate cake, made with buttermilk and oil — no butter — and exclusively cocoa — no melted chocolate — is incredibly light and moist and stays this way for days. It’s an Ina Garten recipe, one she begged for from a friend, the grandson of Beatty, after taking one bite. It has become a family favorite — a real crowd pleaser with adults and children alike.
A few notes:
- Ina uses the stand mixer, but I find it works great just by mixing with a whisk and spatula.
- I now make this in one bowl: whisk together the dry ingredients; then add the wet one by one, being sure I beat the eggs prior to adding them to the bowl.
- I’ve added weight measurements, because that’s how I prefer to bake.
- The original frosting recipe calls for a raw egg yolk, but I omit it and don’t notice a difference.
For the Cake:
- Butter, for greasing the pans
- 1 3/4 cups ( 225 g ) all-purpose flour, plus more for pans
- 2 cups ( 418 g ) sugar
- 3/4 cups ( 66 g ) good cocoa powder
- 2 teaspoons ( 10 g ) baking soda
- 1 teaspoon baking powder
- 1 teaspoon ( 5 g ) kosher salt
- 1 cup ( 225 g ) buttermilk, shaken
- 1/2 cup ( 108 g ) neutral oil such as grapeseed, organic canola oil or vegetable oil
- 2 extra-large eggs ( 98 g ) at room temperature
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1 cup ( 227 g ) freshly brewed hot coffee
For the Chocolate Buttercream:
- 6 ounces good semisweet chocolate (Ina recommends Callebaut.)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups ( 152 g ) sifted confectioners’ sugar
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large mixing bowl. Whisk until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry. Add the coffee and stir just to combine. Batter will be really thin. Pour the batter — if you feel like being really precise, pour about 690g of batter into each pan — into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- To make the frosting: Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. Alternatively: Melt in the microwave at 30 second to 1-minute intervals until spreadable.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. On low speed, add the chocolate to the butter mixture and mix until blended. Don’t whip. Spread immediately on the cooled cake.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Mix
- Cuisine: American
