11.   If you coat chicken before cooking, you simply cannot get a crisp skin.

12.   Moisten the mixture with a little stock or water to make a sauce that coats the chicken.

13.   Stir well, and add to the chicken pieces, coating the chicken evenly.

14.   The chicken is coated with sweet mustard and brown mustard seeds, which pop under the broiler and become a toasty, crunchy coating.

15.   Turn the chicken in the marinade, rubbing it into all the nooks and crannies, until the chicken is completely coated.