Mustard Crisp Chicken

by Nighat Nadeem Serves 4-6


Step 01

Line a 15x10x1-inch baking pan with foil, set aside.

Step 02

In a large bowl, stir together mustard, water, thyme, Hanson’s Garlic Paste, pepper & paprika, set aside.

Step 03

In another bowl or a plastic bag, place bread crumbs, set aside.

Step 04

Dip the chicken pieces into the mustard mixture, allowing excess to drip off.

Step 05

Roll or shake chicken in the bread crumbs.

Step 06

Arrange the coated chicken pieces in the prepared pan so the pieces do not touch.

Step 07

Cover tightly with plastic wrap. Refrigerate for 2 to 24 hours.

Step 08

To bake, preheat the oven to 190 C.

Step 09

Drizzle the chicken with the melted margarine. Bake, uncovered, for 40 to 50 minutes or until coating is golden. Do not turn during baking. Serve hot.


  • 1 ½ kg Chicken (pieces – breast halves, thighs & drumsticks)
  • ¼ Cup Mustard (dijon)
  • 2 tbsp Water
  • 2 tsp Thyme (fresh, or 3/4 tsp dried)
  • 1 tsp Hanson’s Garlic Paste
  • ¼ tsp Black Pepper
  • ¼ tsp Paprika
  • ¾ cup Bread Crumbs (fine & dry)
  • 2 tbsp Margarine (melted)