Baked Buttermilk Mustard Chicken Thighs

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

• Ready In: 44 mins
• Serves: 4

Ingredients

• 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.