Creamy Dijon Mustard Sauce on Corn Flaked Baked Chicken

Creamy with a slight Dijon mustard tang makes for this juicy Baked Chicken to not only be decadent but full of incredible flavor. Don’t like Dijon mustard? I’m confident you will now. The mustard is really a slight flavor in more of a cream and sweet but tangy sauce. Really would be good with any type of chicken; grilled, baked, fried. This Creamy Dijon Mustard Sauce on Corn Flaked Chicken is a perfectly moist chicken with crunchy exterior tasting just like a fresh Fried Chicken.

I don’t know if anyone has made a sauce like this, but it’s ready for a cookbook. It’s so good it could even be used simply as a dipping sauce—this is coming from a true dipper. I’ve always loved my condiments and this is at the top of the list. The kids even use it for their chicken nuggets 🙌 🙌!

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Creamy Mustard Sauce on Corn Flaked Baked Chicken

This is the juiciest meat and easy to make. Once you get down the dredging stations, its bake and eat. Also, I feel a bit healthier being it’s cooked, not fried. No oil involved. Plus, the amount of corn flakes don’t make for much. —-I’m great at justifying healthy food 😆.

Let’s make this bad boy (-Corn Flaked Baked Chicken)

Don’t get overwhelmed. It’s not worth it! Well, ok yes it is, cause it’s really yummy and totally worth any learning curve that may happen, lol. Just have fun with it—food always turns out better when loved and not panicked.

1. Start with getting your chicken to room temperature. I always use fresh (not frozen) chicken —it’s just easier to cook and will 9/10 times be juicier than frozen. So get your chicken and cut in half horizontally. Then if you have little kids in the house that won’t eat a whole chicken, I like to cut more pieces in half (vertically), making sure all chickens are the same size. Then, place in a ziplock bag.
2. Preheat oven to 400 degrees.
3. Make the Corn Flake mix. Get out your food processor and grind up the 6 cups of corn flakes, garlic powder, onion powder, paprika, and a small pinch of salt and pepper. Pulse until you get baby fingernail size. (Technically this can be any size you want—the instructions will be the same.)

4.(to skip a step) you can beat 4 eggs and buttermilk and put inside the bag. Otherwise we will put it in a shallow dish and put to the side. (Note: when put in the bag you risk the eggs not adhering to the chicken well enough, therefore just put back in the egg mix and dip back in the corn flakes)

If eggs don’t adhere well, make a separate bowl with beaten eggs and dredge again back through (even if it already has flakes on it)

5. Dip chicken in egg mix then corn flakes, then lay carefully on a wire rack.

6. Cook for 30 minutes at 400 degrees. Cut open a slit and check for pink or use a probe in the largest part of the chicken and cook until the internal temp is 165 degrees.

7. Make the amazing Mustard Sauce: In a small bowl, mix the bottle of dijon, mayo, milk, Tabasco, and Worcestershire sauce. I personally don’t care for the honey but my kids liked it with it. They liked it both ways—and they aren’t mustard people.

8. Once cooked, let rest for about 5 minutes.

You can totally do this!

It might look a bit fancy but don’t let that hold you back. Try it and trust me, it’s so worth it.

Sides and other parings for Chicken with Creamy Dijon Mustard sauce

This is a great sauce for any kind of chicken or pork. I typically use this sauce for a grilled chicken, but the corn flaked way is a bit elevated. I’m all about just any juicy chicken. Also, the recipe would stay the same wether it is just baked without the corn flakes.

Here is a list of parings I would advise:

• Cider- Roasted Brussel Sprouts (my recipe) with fresh pomegranate (poms not baked, cold)
• Buttery Boursin Mashed potato’s (she has an amazing recipe!)
• Grilled or Roasted (garlic butter) Asparagus Spears
• Homestyle Green Beans
• Roasted Sweet Potatoes
• A nice Arugula Salad (ok so0o yum!🤤)

Don’t want to Corn Flake Bake it? Just bake without 🙂

If you bake it on the racks without corn flakes, that’s totally legal! The accommodations would include seasoning the chicken with much more salt and pepper (about a tsp of each over all of it) OR sprinkle everything bagel lightly then bake on the rack for 30 minutes.

When you bake it look for thin edges to be getting darker. This means, time to check the center! Cut a slice to find pink or use your thermometer to check the center.

Check out these edges with corn flakes:

IMPORTANT: With or without flakes the EDGES tell you a lot!

If you try this recipe, let me know! I’d love to connect with you.

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Lisa

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The recipe