With bread and a food processor, fresh bread crumbs are a blitz away. In this recipe, chicken is coated with homemade rye bread crumbs making for a delicious and crispy texture. The chicken is dipped in a mustard before being patted with the crumbs and baked. The final result is a crunchy chicken whose flavor and texture mimics that of fried chicken, but without all of the extra fat. To take a look at the recipe — which serves roasted carrots on the side —
3 slices rye bread
1/4 cup Dijon mustard
2 teaspoons freshly squeezed lime juice
1 large garlic clove, minced
4 skinless chicken legs, (drumsticks and thighs)
Coarse salt and ground pepper
2 tablespoons olive oil
5 carrots, sliced 1/4 inch thick
6 scallions, cut into 2-inch lengths
- Preheat oven to 400 degrees.
- In a food processor, pulse bread until coarse crumbs form.
- In a shallow bowl, combine mustard, lime juice, and garlic.
- Season chicken with salt and pepper.
- Dip chicken legs in mustard mixture, then roll in crumbs, patting to coat. Place legs on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
- Roast legs for 30 to 35 minutes, until cooked through.
- While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
- Serve legs and vegetables together.