Tuesday, January 10, 2012

Chicken a la Diable

We switched out the cayenne pepper for Chili Powder. This came out pretty good. The crush seemed to slip off pretty easy as you can see but it was still really good and cooked well.

Chicken a la Diable

1 cup all-purpose flour
3 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 large eggs
6 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper
1 cup bread crumbs
4 skinless, boneless chicken breasts, pounded to 1/2" thickness
3 tablespoons olive oil

Preheat oven to 375 F.

Gather three wide, shallow bowls. In the first whisk the flour, 2 teaspoons of salt and the black pepper together. In the second, use a fork to beat the eggs with the Dijon and cayenne pepper. Mix the bread-crumbs and the remaining teaspoon of salt in the third dish.

Working with one piece of chicken at a time, start by dredging it in the flour mixture, shaking off any excess. Dip it the egg mixture then coat with the breadcrumbs. Transfer to a wire rack and repeat with the remaining pieces of chicken.

Set a large ovenproof skillet over medium heat and add the oil. When it's hot, add the chicken and cook until golden brown on the first side, about 2-3 minutes. Flip the chicken and transfer the pan to the oven. Bake until cooked through, about 12 minutes.                

Recipe From Tracey's Culinary Adventures

1 comment:

  1. Hey, visiting you through the bvb Alexa hop. That recipe looks good...and a good idea about switching out those two spices.

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