Ever crave the crispy coating on fried chicken but don’t actually crave the added work?  That’s why I love this recipe for a baked chicken with a crispy breadcrumb coating studded with herbs.  The idea is brilliant; you start with a mixture of room temperature butter, Dijon mustard and fresh tarragon.  That is the rub that you spread on the chicken pieces before rubbing them in the breadcrumbs and baking them.  The butter not only helps adhere the breadcrumbs to the chicken but also give the chicken a fantastic flavor.  This is a lovely idea for baked chicken no matter what cut of chicken you prefer, and feel free to sub in whatever fresh herbs you have on hand for the fresh tarragon.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipes/baked_chicken_tarragon_dijon_mustard.html)

Tagged: baked chicken, breadcrumbs, butter, chicken, chicken leg, chicken leg quarters, Dijon mustard, Eating Well, fresh tarragon, tarragon