Easy Crispy Baked Chicken with Delicious Maple Mustard Sauce
Family favorite crispy baked chicken with maple mustard sauce is made with just 6 ingredients and flavored with both dry and prepared mustard.
Servings: 8 servings
Calories: 263kcal
Equipment
- large sheet pan with rack
Ingredients
- 2 tablespoons olive oil
- 5 tablespoons Dijon mustard, divided
- 4 tablespoons dry mustard, divided
- 5 tablespoons maple syrup, divided
- 1/2 teaspoons salt or to taste
- 8 to 10 bone-in skin-on chicken pieces*
- 1 ½ cups bread crumbs, homemade or panko
- spray olive oil or other natural oil in a spray form
Instructions
- Preheat oven to 375 degrees and fit a rack on a large sheet pan (I use an 11x17" pan).
Make Marinade:
- In a large gallon-sized baggie or bowl, mix together the olive oil, 3 tablespoons Dijon mustard, 2 tablespoons dry mustard, 2 tablespoons maple syrup, and the salt.
- Add the chicken pieces, seal and turn over to coat the chicken. Place in the refrigerator for 30 minutes to 1 hour.**
Make Coating & Bake:
- Combine the bread crumbs and remaining 2 tablespoons dry mustard in a shallow bowl, pie tin, or gallon baggie.
- Remove each piece of chicken, letting marinade drain off a bit, and roll in the prepared crumbs, making sure they are evenly coated. Place chicken on the prepared rack and repeat with remaining pieces.
- When all pieces are coated, spoon any remaining coating on top of the chicken pieces and the spray lightly with olive oil or other spray oil.
- Bake for 45-50 minutes or until juices run clear.
Make Maple Mustard Sauce:
- While chicken is baking, mix the remaining 3 tablespoons maple syrup and 2 tablespoons Dijon mustard in a small bowl. Serve alongside chicken to pour over each piece.
Notes
*To get the best flavor, use only chicken pieces with bones and skins intact. We prefer chicken thighs for this recipe, drumsticks also work as do chicken breasts. If you use breasts, remove them from the oven about 10 minutes sooner (for a total of 35 minutes).
**I have been known to skip this marinating and just proceed with the recipe after coating the chicken with the brine if pressed for time - it still works. It also works to marinate up to 2 hours.
Leftover Storage: Spoon any remaining sauce over the leftover pieces before storing in an airtight container in the fridge for up to 5 days. Reheat in microwave or air fryer (the coating will have absorbed the sauce).
Nutrition
Serving: 1piece | Calories: 263kcal | Carbohydrates: 20g | Protein: 25g | Fat: 9g | Saturated Fat: 0.8g | Cholesterol: 64mg | Sodium: 409mg | Fiber: 2g | Sugar: 8g
