Baked Buttermilk Mustard Chicken Thighs

Recipe by Julesong
READY IN: 44mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 425 degrees F.
  • Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
  • Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
  • Divide mixture into two portions and set one portion aside.
  • 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.
  • Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
  • 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.
  • 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.
Advertisement