Equipment
Ingredients
Chicken
- 800 g bone-in skin-on chicken thighs, raw
Spicy Mustard Glaze
- 50 g dijon mustard, smooth
- 15 g honey
- 2 g cayenne pepper
Breadcrumb Crust
- 50 g panko breadcrumbs
- 30 g unsalted butter, melted
- 5 g fresh parsley, finely chopped
Cooking Fat & Seasoning
- 15 ml olive oil
- 8 g kosher salt
- 3 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200 C (400 F). Ensure your oven rack is in the middle position.
Pat the chicken thighs completely dry with paper towels to ensure a good sear. Season them evenly on both sides with kosher salt and black pepper.
Heat the olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the pan and sear without moving them for 8 minutes, or until the skin is deep golden brown and crispy. Flip the chicken over.
While the chicken is searing, whisk together the Dijon mustard, honey, and cayenne pepper in a small bowl. In a separate bowl, toss the panko breadcrumbs, melted butter, and chopped fresh parsley until the mixture resembles wet sand.
Remove the skillet from the heat. Use a pastry brush or spoon to generously coat the crispy skin side of the chicken thighs with the spicy mustard mixture.
Evenly pack the buttered panko breadcrumb mixture onto the mustard-coated chicken skin, pressing gently so the mustard acts as a binder.
Transfer the skillet to the preheated oven. Roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 74 C (165 F).
Carefully remove the hot skillet from the oven. Let the chicken rest in the pan for 5 minutes before serving to allow the internal juices to redistribute.
Chef's Notes
- Using bone-in, skin-on thighs is crucial for insulation and rendering out the rich fat, which keeps the meat exceptionally juicy during the high-heat roasting process.
- Panko breadcrumbs provide a vastly superior crunch compared to traditional breadcrumbs due to their airy, flaky texture, which resists absorbing excess moisture.
- To ensure the crust adheres properly, the mustard layer should be thick enough to act as a glue but not so heavy that it slides off the rounded shape of the thigh.
- Always let your pan heat up fully before adding the chicken. The Maillard reaction, which creates the deep roasted flavors, requires high initial heat.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will lose crispness over time.
Reheating: Reheat uncovered in a 175 C (350 F) oven for 10-15 minutes until warmed through and the crust is re-crisped.
