Baked Buttermilk Mustard Chicken Thighs

Julesong's Note:

These are really tasty, and easy to make, too. :) Prep time is the chilling in the fridge.

• Total Time: 44 mins
• Prep Time: 20 mins
• Cook Time: 24 mins

Ingredients:

Servings: 4

• 1/4 cup dry breadcrumbs
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dried minced onion flakes (optional)
• 1/2 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried ground sage
• 4 chicken thighs, skinless and boneless

Directions:

1. Preheat oven to 425 degrees F.
2. Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
3. Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
4. Divide mixture into two portions and set one portion aside.
5. Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
6. Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
7. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
8. To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

Reviews

[D. Duckie]

Our family was split between "ok", "good" and "great". It was moist and we all liked the flavor, but would have liked the chicken to be a little more crisp. Might broil it next time. The mustard was overpowering in the sauce (we doubled the sauce for a total of about 10 thighs and still had plenty) - though we only had Dusseldorf, so I'd cut that in half next time. Served it with brown rice - again, the sauce overpowered the rice, but the chicken was extremely tasty with the rice!

[Abby Girl]

Oh, this was good....really, really good! The buttermilk/mustard mixture was devine and the chicken thighs ended up having a really nice flavor. Thanks for the posting!!

[Sea Side Mary]

Julesong - I had some chicken thighs (bone-in, skin-on) in my freezer and wanted a recipe that had a crisp coating and a delicious sauce. Your recipe was excellent. I served this with the freezer ore-ida steam 'n mash red potatoes, and pearl onions with cream sauce (my recipe) and the meal was delicious. Next time I make this, I will put the skindown first for about 5-7 minutes, then turn over, and bake for the remainder. Some of the wonerful coating and skin stuck on the pan, even though I sprayed liberally with Pam. The sauce was very good, and I am happy to add this recipe to my cookbook. Thankyou Julesong.