| Level: | Intermediate |
| Total: | 12 hr 45 min |
| Prep: | 15 min |
| Inactive: | 12 hr |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup soy sauce
- 1/2 cup Marsala wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 cup canola oil
- 1 whole chicken, cut into 10 pieces (the 2 breasts split into 2 even pieces; 2 wings; 2 drumsticks; and 2 thighs)
- 1 cup toasted bread crumbs
- 3 tablespoons unsalted butter, melted
- Kosher salt
- Lemon wedges, for garnish
Instructions
- In a bowl large enough to hold all of the chicken, whisk together the soy sauce, Marsala, Worcestershire sauce, Dijon mustard, hot sauce, and canola oil. Remove the skin from the breast and thigh pieces and submerge the chicken in the marinade. Refrigerate for at least 3 hours or overnight.
- Preheat the oven to 400 degrees F.
- In a medium bowl, combine the bread crumbs and butter. Mix to blend. Season with salt. Remove the chicken pieces from the marinade, allowing any excess liquid to drip off the chicken pieces, and roll them in the breadcrumbs. Take care to bread all sides of each piece. Arrange them in a single layer on a baking sheet and place in the center of the oven. Bake until the pieces are cooked through (internal temperature of 155 to 160 F) and the chicken and bread crumbs are golden brown, 25 to 30 minutes. Serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 499 |
| Total Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 31 g |
| Cholesterol | 124 mg |
| Sodium | 1191 mg |
Reviews
This was good, I like regular chicken Marsala better. I didn’t find it salty at all used LS Soy sauce. I used only half the soy after looking at comments and more wine. I’m glad I did. Even with half the soy sauce the taste still comes through. Put lots of lemon juice
This is yummy! True to form our favorite Iron Chef knows how to put flavors together. But I agreed with another review…..the wine (sherry in her cookbook) gets lost by the soy sauce. Next time I make this, more wine and less soy sauce.
Didn’t care for it–I followed the recipe but the Marsala got lost in the overpowering taste of the soy sauce.
This was great — moist, juicy, pretty, easy, crunchy. The marsala gives a distinctive flavor that not everyone may like. I used low-sodium soy sauce AND low-sodium Worcestershire sauce and did not find it too salty. I also marinated for five hours and not overnight.
Alex had a very similar recipe in the Parade Magazine May 10-12 2013 issue. That is the one I used as a template. First – buy a GOOD organic chicken. It makes all the difference in the world. Because of the comments about saltiness I use 1/4 C low sodium soy sauce, 3/4 C dry sherry, 1 tsp Tabasco, and used 5 tbsp unsalted butter mixed with 1 1/2 C (half dry bread crumbs and !/2 Panko .Everything else the same. This was really delicious – juicy, flavorful – definitely a KEEPER! Thanks Alex.
recipe is very easy to follow. the marinade was a bit saltier than im use to. before marinating, i read more of the reviews. i was starting to wonder if the chicken would come out as salty as everyone claimed. so in order to take advantage of the salt, i added some orange zest and juice. i used panko bread crumbs and only half the chicken was skinless. not salty at all. kinda plain actually. more can be done to help improve this recipe
I followed the recipe exactly; the chicken looked beautiful, but we did not like it. I would not make it again.
this was great. I only marinated for one hour and used red wine vinegar instead of marsala and the chicken was moist and delectable. I also used chicken thighs. Will definitely make again.
This is the best chicken recipe out there! Trying this chicken for a third time with a regular red wine because I’m out of marsala. The marinade turned out less salty- so we’ll see if the chicken is less saltier after I cook it.I’m wondering if the saltiness of the marinade depends on the saltiness of the marsala one uses.. something to think about. Also using non salted butter is key..
Made this for friends, the liked it, or were just being super polite! I didn’t like it, I thought it was really salty.