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Line a large rimmed baking sheet with foil; set aside. In a large bowl, stir together mustard, water, thyme, garlic, pepper and paprika; set aside. In another bowl or sealable plastic bag, place breadcrumbs; set aside.
Dip the chicken pieces into the mustard mixture, allowing excess to drip off. Roll or shake the chicken in the breadcrumbs.
Arrange the coated chicken pieces in the prepared pan so the pieces do not touch. Cover tightly with plastic wrap. Refrigerate for 2 to 24 hours.
To bake, preheat oven to375°F. Drizzle the chicken with melted margarine (or butter). Bake, uncovered, for 40 to 50 minutes or until the coating is golden and an instant-read thermometer inserted in the chicken registers 170°F for breasts or 180°F for drumsticks or thighs. Do not turn during baking. Serve warm.