Sometimes a single ingredient swap is all it takes to reinvigorate a go-to recipe that’s gotten a bit tired. For me, that recipe was our Oven-Fried Chicken Thighs. This chicken dish has been in my regular weeknight rotation for such a long time I don’t even know when I first started making it. It is so satisfyingly crunchy without the mess and extra fat that comes with deep-frying. The secret is that the chicken is baked on a wire rack so that the panko breading gets perfectly crisp on both sides. 

Ina Garten’s Secret Ingredient

Recently, I came across a similar recipe by Ina Garten and decided to see how the two stacked up. Ina’s Crispy Mustard-Roasted Chicken calls for the whole bird, but I used my regular package of boneless, skinless chicken thighs and shortened the cooking time. In the end, my usual cooking method produced crispier results, but Ina’s version was very flavorful, with lemon zest, thyme, garlic—and most importantly—Dijon mustard.

Why You Should Bread Chicken With Dijon Mustard 

Here’s the gem of an idea I took away from Ina’s recipe: Instead of using a beaten egg, she breads the chicken with Dijon mustard. It helps the breadcrumbs adhere to the meat just as well, but also adds a tangy layer of flavor that you’re not going to get from a plain egg. (And nowadays, with egg prices still through the roof, this is an even smarter cooking trick.)

Ina actually calls for equal parts (½ cup) of mustard and white wine, which boosts the condiment’s flavor and makes it a thinner consistency ideal for coating the chicken pieces. I have had equally good results by thinning the mustard with a little mayo, chicken stock, or even water. 

Other Ways To Use This Breading Trick

Mustard and chicken are a delicious pairing, but you can use other types of protein, too. I’ve tried Ina’s breading trick with salmon and pork tenderloin (or pork chops, as shown above) as well. And of course, you can also swap out the chicken thighs for chicken tenderloins or strips, if you prefer white meat over dark.