Who doesn’t love them some good ‘ol fashioned crispy chicken? I know I do. But when you decide to minimize or eliminate grains from your diet.. fried chicken gets a little less dreamy. Till now.
Want to know the secret to crispy breaded chicken without the grains? Chicharrones! And when you combine crispy chicken (keep the skin on) and chicharrones, magic happens. I mean, David Blaine ain’t got nothing on this chicken. He cannot make chicken as magical as this. Take my word for it.
I’ve used chicharrones (i.e. pork rinds) several times before as a coating and I have to say I like them even more than any grain based coating you can use as there is so much more flavor and texture involved. Although it’s hard not to snack on them while you’re cooking! The technique is really no different than using breadcrumbs as you just coat whatever it is you’re frying or roasting the same way.
In fact, add them into my Crispy Brussels with Lemon + Capers and you’ll be blown away.
I’ve been wanting to create a recipe lately for an amazing mustard roasted chicken but for some reason it kept getting pushed to the back burner (points for a bad food pun!). But recently I was invited to try out Entwine Wines and Wente Vineyards and I knew exactly what dish to pair up with their Chardonnay, this mustard roasted chicken I’ve been dreaming up in my head! I’ll be doing a full recap of their wines and my dinner soon, so stay tuned. If you’re on a Whole30 you can still make this dish and just omit the wine. However I highly recommend you come back and make it again WITH the wine once you’re done. Either way however, you’ll be a happy camper.
As far as what mustard to use, you can obviously use any type you have on hand but I prefer a strong dijon. It balances perfectly with the flavors of the thyme and chardonnay. And I say the spicier the mustard the better, you’re just going to get more flavor from it. My favorite mustard these days comes from Trader Joe’s, their dijon is the perfect combination of spiciness and tang and it comes in at less than $2 for a jar.
I absolutely KNOW you’ll love this recipe as much as we did!
If you’re looking for some other major chicken inspo you need to check out the Whole Smiths’ Whole Roasted Chicken or my Paleo Chicken Enchiladas.
- 3-4 large bone in, skin on chicken breasts
- ½ C. olive oil + a bit more to coat vegetables
- ¼ C. mustard
- ⅛ C. coconut aminos
- 3 cloves of garlic minced
- ⅓ C. chardonnay
- 6 carrots
- 3 shallots
- 2 C. crushed chicharrones
- ½ Tbsp. chopped thyme
- Season chicken breasts liberally with salt and let sit for 1 hour
- In a large Ziplock bag combine olive oil, mustard, coconut aminos, garlic and Chardonnay
- Add chicken breasts and marinate for 4- 8 hours
- Preheat oven to 425*
- Cut carrots into 1-2 inch pieces
- Chop shallots into quarters
- Place carrots and shallots into a bowl and toss to coat with olive oil and salt and pepper
- Place crushed chicharrones and thyme into a bowl
- Remove chicken breasts from marinade and place into chicharrones
- Chicharrones should stick to chicken, coat chicken with chicharrones and set aside
- In a large cast iron skillet arrange chicken breasts
- Add vegetables to pan and arrange around chicken breasts
- If there are additional vegetables, add to separate baking dish to cook
- Place in oven and cook until chicken reaches an internal temperature of 165*, roughly 30 minutes but start checking at 15 minutes to see where you're at
- Once cooked remove and let stand covered for 10 minutes