Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

We have been cooking with chicken thighs here quite often.

A few days ago, I made Braised Chicken Thighs with Dates and Apricots—so delicious.

And last night (pictured here), I made Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce.

Ingredients

  • 1/4 cup low-fat buttermilk
  • 4 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon dried rosemary
  • 1/4 cup dry breadcrumbs
  • 1 1/2 tablespoons grated fresh Parmesan cheese
  • 4 (6-ounce) chicken thighs, skinned
Directions
Step 1

Preheat oven to 425°.

Step 2

Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.

Step 3

Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet (or oven-proof chef’s pan) with cooking spray, and place in oven for 5 minutes.

Step 4

Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken. Note: I baked with for 30 minutes, turning at 15.

Next time, I might use Panko instead of bread crumbs and old style grain mustard.

Anyway, it was delicious. Served with lentils, roasted Brussels Sprouts and walnuts, homemade cranberry sauce.

Based on a recipe from Cooking Light.

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