Crispy Honey Mustard Chicken
Author: 
Recipe type: Entree
Cuisine: American
Serves: 2
 
Ingredients
  • 2 light colored beers – I used Heineken
  • ½ cup kosher salt
  • ½ cup honey
  • 2 large chicken breasts, bone-in
  • 5 tbsp Dijon mustard
  • 3 tbsp honey
  • 2 cups panko bread crumbs
  • 2 tsp salt
  • 2 tsp pepper
Instructions
  1. At least 6-8 hours before cooking, mix together beer, kosher salt, and honey until well combined. In a large enough dish, put in chicken breasts and beer brine making sure chicken is completely covered and submerged.
  2. When ready to start cooking, preheat oven to 375º F and put panko bread crumbs, salt, and pepper in a dish you can use for dredging.
  3. In a small bowl, mix together Dijon mustard and honey until well incorporated.
  4. Take chicken out of brine and pat dry with paper towels.
  5. Using a brush spread on the honey mustard mixture on the bottoms of the chicken breasts and place those mustard side down into the bread crumb mixture making sure to evenly coat all surface area.
  6. Brush the other side with honey mustard mixture and turn over into the bread crumb mixtures making sure to evenly coast all surface areas.
  7. Once both chicken breasts are completely coated put in a roasting pan with a rack, place in the oven, and cook for 1 hour or until internal temperature is 160º F.
  8. Pull out of oven and let sit for 5-10 minutes while the juices redistribute throughout the meat.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/crispy-honey-mustard-chicken/