Baked Mustard-Herb Chicken Legs
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 leg-thigh chicken pieces, cut in 2 or 4
- 1 1/2 cups coarse bread crumbs
- 2 tsps minced garlic
- 2 tbsps chopped parsley
- 1 tsp chopped tarragon
- salt & pepper, to taste
- 6 tbsps dijon mustard
Directions
Tasting Notes: This is a fun, easy take on fried chicken which is great because fried chicken pairs beautifully with sparkling. The salty, crunch of fried chicken plays perfectly with the dryness and effervescence of sparkling.
Serena's Tips: You can substitute with boneless chicken. We use Panko bread crumbs for more crunch. Cooking times for us were longer in order to get the skin crispy.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/7031-baked-mustard-herb-chicken-legs
Recipe courtesy of Gary Danko, adapted by Mark Bittman, for the New York Times. Photo courtesy of Julia Gartland for the New York Times.
