44 Reviews

Really good, everyone enjoyed this dish. Very tender with lots of flavor. Buttermilk (lowfat) keeps the chicken moist. Used Grey Poupon and didn't find the mustard flavor at all overwhelming. I doubled the recipe, but needed to triple the crumb recipe. Used all of the mustard mixture for dipping the chicken, so we went sauceless and it was delicious. Next time I will line the pan with foil for less mess. Followed baking directions but ended up broiling the top for a few minutes cause it was a bit too wet. Will definitely make again. Thanks for sharing the recipe!

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LonghornMama August 28, 2013

Moist and succulent. I used 9 thighes bone in and doubled the marinade mix and used fresh rosemary and sage and after coating them (omited the onion flakes as I don't use them for dietary reasons) in the crumbing mix I put them on a rack and gave them a light spray in olive oil baked at 180C fan forced for 45 minutes for succulent baked and delicious chicken. The sauce was wonderful flavour wise but I think needs to be thickened with a little corn flour - took 60 seconds in a 900 watt microwave to bring up to temperature but a worthwhile addition (only used about a `/3 of it though - we like a little sauce just don't like to drown the dish in it). Thank you Julesong for a love dinner and to Averybird for the recommendation, made for I Recommend Tag Game.

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I'mPat May 26, 2011

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!

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D. Duckie November 21, 2010

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!!

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Abby Girl April 07, 2010

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.

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Sea Side Mary December 19, 2009

It's a wonderful recipe!I loved finding something delicious to make with chicken thighs instead of the ususal breasts. My DH and I were making mmmmmmmmmm sounds over every bite of this delicious recipe and will be using it again many times in the future. I used yogurt instead of buttermilk and I liked the thicker texture of the marinade/sauce because of it. I don't think the chicken needed any left over sauce to go on top, it had plenty of flavor without it. Next time I will use Panko bread crumbs for a crunchier crust as mine got sort of soggy. My chicken also needed about 8 more minutes total, probably because of the size of the thighs.

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Geema March 23, 2006

YUm YUm YUMMMMMM. EAsy, tasty, everyone loves them. I never tell how simple this classy dish is. People are surprised by what you can do with the amazing very-affordable chicken thigh. hehe. I served this with #34382 and #31403

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Caseylaine May 14, 2003

I made this for my family for dinner. I didn't have any, so the rating is based on my family's opinion. They thought it was okay, but were not wowed. When I asked if this recipe was a keeper, I got an "Eh." and a "I don't care." Served with brown rice and beets on the side.

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whtbxrmom January 25, 2016

Excellent flavor, very easy to prepare - I only had time to marinate for 20 minutes this time, next time I'll try for a longer time per other reviews - it can only get better! Thanks for posting Julesong - this will be in our regular dinner rotation.

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Gagoo November 20, 2012

This is one of my sons favorites. I pound the chicken thin because we like it that way. Great way to use up extra buttermilk.

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Shanny California June 20, 2012
Baked Buttermilk Mustard Chicken Thighs