Crispy Chicken with Root Beer Mustard Glaze, Dill Smashed Potatoes, and Warm Red Cabbage Slaw

Name: Crispy Chicken with Root Beer Mustard Glaze, Dill Smashed Potatoes, and Warm Red Cabbage Slaw
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp garlic powder; 1 tsp smoked paprika; 1/2 cup all-purpose flour; 1 large egg; 1 1/2 cups panko breadcrumbs; 2 tbsp vegetable oil; 1 cup root beer; 2 tbsp Dijon mustard; 1 tbsp brown sugar; 2 1/2 tbsp butter; 1.75 lb baby potatoes; 3 tbsp fresh dill; 14 oz red cabbage; 1 medium yellow onion; 2 tbsp apple cider vinegar; 1 tbsp honey

An original American-inspired recipe: breaded chicken thighs baked until crisp, finished with a glossy root beer and mustard glaze. Served with buttery dill smashed potatoes and a warm red cabbage slaw with onion and apple cider vinegar.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel)
8 g salt (divided)
3 g black pepper (divided)
4 g garlic powder (divided)
3 g smoked paprika (for the chicken)
60 g all-purpose flour (for empanizar)
1 unit egg (beaten)
70 g panko breadcrumbs (for cobertura crujiente)
30 ml vegetable oil (divided)
240 ml root beer (for the glaseado)
30 g Dijon mustard (for the glaseado)
12 g brown sugar (for the glaseado)
35 g butter (divided)
800 g baby potatoes (whole)
10 g fresh dill (chopped, divided)
400 g red cabbage (in strips finas)
120 g yellow onion (en pluma fina)
30 ml apple cider vinegar (for the ensalada tibia)
15 ml honey (for the ensalada tibia)

Nutrition facts

per serving

620 kcal

Calories

35 g

Protein

59 g

Carbs

27 g

Fat

6 g

Fiber

53 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
Preheat the oven to 220°C / 425°F. Line a sheet pan with parchment paper and lightly grease it with some of the vegetable oil.
2
Place the baby potatoes in a pot with cold water and 1 teaspoon of the salt. Bring to a boil and cook for 15 to 18 minutes, until tender when pierced with a knife.
3
Meanwhile, season the chicken with half of the black pepper, half of the garlic powder, the smoked paprika, and 1/2 teaspoon of salt.
4
Set up three bowls: one with the all-purpose flour, one with the beaten egg, and one with the panko mixed with 1 tablespoon of the vegetable oil, the remaining garlic powder, and a pinch of salt. Coat each chicken thigh in flour, then egg, then panko, pressing so it adheres well.
5
Arrange the breaded chicken on the prepared pan. Drizzle or brush with the remaining tablespoon of vegetable oil. Bake for 22 to 26 minutes at 220°C / 425°F, flipping halfway through, until golden and cooked through.
6
In a small saucepan, combine the root beer, Dijon mustard, brown sugar, and 15 g (1 tablespoon) of butter. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until reduced to a glossy, lightly thickened glaze.
7
Drain the cooked potatoes and transfer them to another baking tray or oven-safe skillet. Gently smash each potato with the bottom of a glass. Melt 20 g (1 1/2 tablespoons) butter and mix it with half of the chopped dill, a pinch of salt, and the remaining black pepper. Brush the potatoes with this mixture.
8
Place the potatoes in the oven alongside the chicken for the last 15 minutes of cooking at 220°C / 425°F, until the edges are golden and crisp.
9
For the warm slaw, heat a large skillet over medium heat with the remaining butter. Add the onion and cook for 3 minutes. Add the red cabbage, apple cider vinegar, honey, and a pinch of salt. Cook for 5 to 7 minutes, stirring, until the cabbage softens slightly but still keeps some texture. Stir in the remaining dill at the end.
10
Remove the chicken from the oven and brush it with the root beer mustard glaze. Return it to the oven for 2 more minutes at 220°C / 425°F to set the glaze.
11
Serve the glazed chicken with the dill smashed potatoes and the warm red cabbage slaw. Spoon over any extra glaze before serving if desired.

Chef tips

For a crispier coating, let the breaded chicken rest for 5 minutes before baking. Do not reduce the glaze too far; it should be thick but still spoonable.

Substitutions

You can use thick chicken breast cutlets instead of thighs, adjusting the cooking time so they do not dry out. Dill can be replaced with fresh parsley, and Dijon can be swapped for mild yellow mustard for a more classic diner-style flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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