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Salmon with Honey-Mustard Panko Crust
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Panko is a Japanese bread crumb with a crisper, lighter texture than other bread crumbs. You can use panko in any recipe that calls for dry bread crumbs. Stuff poultry, top casseroles and use as a filling for meatloaf and hamburgers. Panko has an affinity for seafood, as witnessed in this savoury salmon dish.


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Mustard Fried Chicken and Country Ham Gravy

Ingredients

At a glance
Cuisine
American
Main Ingredient
Chicken
Difficulty Level
Moderate
Tidings Eats
Poultry
Beer Match
Serves
8

3 whole chickens, cut into pieces

1 cup Hellmann's Dijonnaise mustard

3 cups buttermilk

6 cups flour

½ cup Lawry's Seasoned Salt

Oil for Frying

 

Country Ham Gravy

½ litre prepared Knorr chicken gravy

2 slices bacon, chopped

¼ cup country ham, chopped

 

Method/Steps

1. Marinate chicken in buttermilk and mustard 12 to 24 hours.

2. Season Flour with Lawry's Seasoned Salt.

3. Drain Chicken well from buttermilk, dredge in seasoned flour and fry at 310 degrees until internal temperature of 160°C (185°F).

4. Drain on paper towels.

 

For Gravy

1. Render off bacon in pan add chopped ham and gravy bring to simmer.

2. Season to taste

Wine and Spirits Match

Beer would pair well with this tangy dish.

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