Dredging your chicken is important to help ensure that the breadcrumbs stick to the chicken rather than just falling off and burning in your oven. Although this technique has been used in recipes since the dawn of time, it’s not the most flavorful way to keep the breadcrumbs on your protein. Ina Garten enlists the help of other ingredients, like Dijon mustard and wine, to help improve her crispy roasted chicken recipe.
The Barefoot Contessa starts by combining mustard and dry white wine in a small bowl. She instructs her readers to run the chicken through the mixture as they would if it were eggs before pressing the meat skin-side down into her seasoned breadcrumbs. These Panko crumbs aren’t just any boring mixture; Garten adds lemon zest, fresh thyme, and garlic to help complement the spiciness of the mustard dredge.
/cdn.vox-cdn.com/uploads/chorus_asset/file/23037267/IMG_0044.jpg){kind=small}