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.
- 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
Preheat oven to 425°.
Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
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.
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.