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Mustard Crumbed Chicken's picture
  Chicken wings 3 Pound
  Evaporated milk 5 Ounce (1 Small Can)
  Prepared mustard 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dry bread crumbs 1 Cup (16 tbs)
  Instant minced onion 1 Teaspoon
  Seasoned salt 1 Teaspoon
  Seasoned pepper 1⁄4 Teaspoon
  Instant chicken broth 1 Teaspoon (1 Envelope)

1. Trim tips from chicken wings. (Save for soup kettle.) Divide each wing in half by cutting through joint.
2. Blend milk, mustard and garlic in a shallow dish. Combine bread crumbs, onion, salt, pepper and broth in another dish.
3. Dip chicken pieces into milk mixture, then into crumbs to coat well.
4. To freeze: Place chicken wings in a single layer in buttered foil pans. Cover with foil or transparent wrap; freeze.
5. Bake in moderate oven (375°) 40 minutes, turning once, until chicken is tender.

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