1 cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor) 3/4 teaspoon salt 3/8 teaspoon black pepper 2 tablespoons unsalted butter, softened 1 tablespoon Dijon mustard 1 tablespoon mayonnaise 1/2 teaspoon fresh lemon juice Rounded 1/8 teaspoon curry powder 1 (8- to 10-oz) chicken breast and 1 (8-oz) whole leg, both with skin and bones
Put oven rack in middle position and preheat to 450F. Bake bread
crumbs in a small shallow baking pan until dry but not browned, 2 to
4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt
and 1/4 teaspoon pepper. Leave oven on.
Stir together butter, mustard, mayonnaise, lemon juice, curry
powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a
small bowl. Brush butter mixture all over chicken, then transfer
chicken to bowl of crumbs to coat evenly on both sides, pressing
crumbs to help adhere. Bake chicken, skin sides up, in baking pan
until well browned and cooked through, 30 to 40 minutes. Let chicken
stand 5 to 10 minutes before serving.