Forget the box mix with this homemade shake and bake! Get that extra crispy chicken skin and herbed breading everyone loves with a tangy honey mustard dipping sauce. The best part? You get to take all the credit.
Preheat the oven to 425°F/220°C (high) and adjust the rack to the middle position. In the meantime, line a baking sheet with aluminum foil and place the roasting rack on top and set aside.
Combine the following ingredients into a large bowl and set aside.
In a separate mixing bowl, whisk together the egg yolk and dijon.
Season the chicken with salt and pepper. Then dip into the egg wash and then the breading. Make sure to fully coat the chicken. Transfer the chicken to the prepared sheet with the roasting rack, making sure they are not overlapping. Repeat with the remaining chicken pieces. Add egg wash and breading to the ingredients.
Place the chicken in the preheated oven and bake for 30 minutes.
While the chicken bakes, measure the sauce ingredients into a mixing bowl and stir to combine. Set aside.
Before removing the chicken, make sure that a meat thermometer inserted into the thickest part of the breast reads 155°f/68°C to ensure doneness. Serve hot with honey mustard or your favorite dipping sauce and enjoy with our recipe for Brown Butter Creamed Corn.
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