INGREDIENTS
2
chicken breasts and 2 whole leg/thighs, bone in, skin on
1/2 cup
Dijon mustard
1/2 cup
buttermilk
4
peeled garlic cloves
1
small handful fresh thyme leaves
zest of one lemon
1 1/2 tsp
salt (more or less to taste)
1 tsp
freshly cracked black pepper
2 cups
fresh breadcrumbs *
1/4 cup
olive oil