Chicken À La Diable
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 tsps
Kosher Salt (divided)2 large
Egg6 tbsps
Dijon Mustard1 tsp
Cayenne Pepper3 tbsps
Olive OilDirections:
1
Preheat oven to 375°F
2
Whisk flour, 2 teaspoons salt, and black pepper in a medium bowl
3
Beat eggs, Dijon mustard, and cayenne in another medium bowl
4
Mix the bread-crumbs and remaining 1 teaspoon salt in a third medium bowl
5
Dredge 1 chicken breast in flour mixture, shaking off excess
6
Coat with egg mixture, then dredge in breadcrumbs
7
Transfer to a wire rack
8
Repeat with remaining chicken
9
Heat oil in a large ovenproof skillet over medium heat
10
Add chicken; cook until golden, 2-3 minutes
11
Flip chicken; transfer to oven
12
Bake until cooked through, about 12 minutes
13
Preheat oven to 375°F
14
Whisk flour, 2 teaspoons salt, and black pepper in a medium bowl
15
Beat eggs, Dijon mustard, and cayenne in another medium bowl
16
Mix the bread-crumbs and remaining 1 teaspoon salt in a third medium bowl
17
Dredge 1 chicken breast in flour mixture, shaking off excess
18
Coat with egg mixture, then dredge in breadcrumbs
19
Transfer to a wire rack
20
Repeat with remaining chicken
21
Heat oil in a large ovenproof skillet over medium heat
22
Add chicken; cook until golden, 2-3 minutes
23
Flip chicken; transfer to oven
24
Bake until cooked through, about 12 minutes