Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold—no forks and knives required! For best flavor, shop for locally raised natural chicken and grade B maple syrup.

Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 3/4 hours (including 30 minutes marinating time)

EASE OF PREPARATION: Easy

3 tablespoons Dijon mustard
2 tablespoons pure maple syrup, preferably grade B
2 tablespoons peanut or canola oil, divided
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
4-4 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

1. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
2. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
3. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
4. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

NUTRITION INFORMATION: Per serving: 325 calories; 8 g fat (2 g sat, 4 g mono); 117 mg cholesterol; 14 g carbohydrate; 45 g protein; 2 g fiber; 338 mg sodium; 366 mg potassium.
Nutrition bonus: Selenium (33% daily value).
1 Carbohydrate Serving
Exchanges: 1 starch, 3 lean meat

TIP: Tips: When using a combination of thighs, drumsticks and breasts, we recommend cutting each breast in half crosswise (before marinating) to make smaller pieces about the size of an average chicken thigh. And if you buy whole legs, be sure to separate the drumsticks and thighs. When all the pieces are about the same size, they’ll all cook at the same rate.

To make 1 1/2 cups fresh breadcrumbs, trim the crusts from about 3 slices of whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs form.

MAKE AHEAD TIP: Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.

I thought this was just okay. The flavors didn't blend real well for me (maybe use a different type of mustard?). I did use boneless, skinless breasts and only baked them for 25 minutes so maybe you need the bone-in chicken?

Alisha, Las Vegas, NV

Delicious. Easy to prepare. Grandkids loved it! Was also tasty served cold the next day. Will keep this recipe.

Beverly V, Strasburg, VA

Made this with thighs and drumsticks. It was awesome. My whole family liked it and asked me to make it again.

Kathy, Odessa, DE

My husband and I loved this recipe. I used a homemade oatmeal-wheat bread for making my breadcrumbs. Excellent. This has become my new favorite.

Jonica, Somerville, ME

I used the Dijon mustard with seeds, and I liked it better than the smooth Dijon. My husband likes to make it, too. Tasty & easy.

J. Piltz, Kamuela, HI

My entire family loved it and it was easy to make. I used italian seasoned breadcrumbs and worried it wouldn't taste right, but it was delicious.

Audrey, St. Charles, MO