Preheat oven to 375 degrees and fit a rack on a cookie sheet or baking pan.
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 or pie tin.
Roll the marinated chicken in the crumbs, making sure they are evenly coated. Place on the prepared rack. 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.
While chicken is baking, mix the remaining 3 tablespoons maple syrup and 2 tablespoons Dijon mustard in a small bowl. Serve alongside chicken.
*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.