Crispy Mustard Chicken

• 1 (3 lb) roasting chickens, cut into 10 serving pieces (about 3 pounds)
• 3 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 tablespoon fresh thyme leave
• 12 teaspoon fresh ground black pepper
• 12 teaspoon crushed red pepper flakes
• 12 teaspoon coarse salt
• 2 tablespoons unsalted butter, melted
• 1 12 teaspoons vegetable oil
• 1 12 cups fresh white breadcrumbs

1. Preheat broiler.
2. Place chicken pieces, skin side up, on a rimmed baking sheet, and place under the broiler.
3. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.
4. In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt.
5. Stir in butter and oil until thoroughly combined.
6. Place breadcrumbs in a shallow dish.
7. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.
8. Place coated chicken pieces on a clean baking sheet, and return to broiler.
9. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly.
10. Reduce oven heat to 500 continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes.
11. Remove from oven, and serve hot.

roasting chickens, mustard, shallot, thyme, ground black pepper, red pepper, coarse salt, unsalted butter, vegetable oil, fresh white breadcrumbs

Taken from www.food.com/recipe/crispy-mustard-chicken-317611 (may not work)