Crispy-coated French chicken



6 min


4 servings

* PLUS Roasting Time: 35 minutes
Crispy-coated French chicken

Roberto Caruso


  • 3/4 cup store-bought croutons
  • 4 skinless, bone-in chicken breasts , or 8 skinless, bone-in chicken thighs
  • 1 tbsp butter , at room temperature
  • 2 tbsp honey-Dijon mustard , or 1 tbsp each Dijon and honey
  • 1/2 tsp dried tarragon


  • Preheat oven to 400F (200C). Place croutons in a plastic bag. Coarsely crush with a rolling pin or can. Remove skin from chicken, if necessary. Place chicken, bone-side down, on a lightly oiled baking sheet. In a bowl, using back of a spoon or your fingers, mash butter with mustard and tarragon.
  • Spoon a little of mixture on chicken, then spread with back of a spoon to evenly coat. Sprinkle crushed croutons overtop, then press into chicken. Roast in centre of 400F (200C) oven until golden, 35 to 40 minutes.

Nutrition (per serving)

  • Calories
  • 212,
  • Protein
  • 33 g,
  • Carbohydrates
  • 5.6 g,
  • Fat
  • 5.3 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 186 mg.

This is an elegant healthier version of fried chicken. Crushed croutons add a zesty crunch. Tangy Dijon mustard and tarragon give it a French flair.

Tomorrow’s lunch

Shred chicken and add to a caesar salad.