Years ago, I created an all-purpose sauce that worked with a variety of dishes. Because it has a base of mayo, mustard and ketchup, it’s awesome on burgers and fish…on lobster and crab salads and shrimp cocktail…and just about anything else you can think of. So…I called it Awesomesauce. And though I got tired of the name I gave it very quickly, I didn’t get tired of the sauce!
I made a batch of the sauce for taco night at the house, and decided to use the leftovers the next day to coat pieces of chicken before roasting. The chicken came out moist and delicious. And because I sprinkled some breadcrumbs on them, they had a nice added crunch.
I like to use gluten-free breadcrumbs, because some folks in my family live a GF lifestyle. But it’s easy to make them. I buy a frozen loaf of Udi’s bread, toast it, and then put the slices of bread in a food processor. Instant GF breadcrumbs that taste as good, by the way, as any bread with gluten. You’d never know the difference.
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon mustard (I like Gulden’s)
1 tablespoon dill pickle relish
1/4 teaspoon granulated garlic
1/4 teaspoon paprika
Pinch cayenne pepper
4 lbs. organic pastured chicken pieces
plain breadcrumbs (I use gluten-free)
In a bowl, combine the mayo, ketchup, mustard, dill pickle relish, garlic, paprika and cayenne. Mix it thoroughly and keep it in the fridge until you’re ready to use it.
Pre-heat the oven to 325°.
Rub the sauce all over the chicken pieces and lay them in a sheet pan lined with non-stick aluminum foil or parchment paper. Lightly sprinkle the breadcrumbs over the top of the chicken.
Bake until the chicken is cooked all the way through, and brown and crispy.
Live the Live ™ 