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Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

Cooking Light
Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce
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Worthy of a Special Occasion

Preheating the baking sheet helps to crisp the chicken on the bottom. Serve with mashed potatoes.

Yield: 2 servings (serving size: 2 thighs and 2 tablespoons sauce)

Ingredients

  • 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
  • Cooking spray

Preparation

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 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.

Nutritional Information

Calories:
376 (29% from fat)
Fat:
12g (sat 3.5g,mono 4g,poly 2.8g)
Protein:
43.6g
Carbohydrate:
20.4g
Fiber:
0.4g
Cholesterol:
168mg
Iron:
3mg
Sodium:
971mg
Calcium:
152mg
Cooking Light, MAY 2001

Member Ratings and Reviews

5 stars
Shannon
I made this with a couple of small changes: first, I made the sauce mixture and allowed the chicken to marinate in it overnight before breading. I also used Panko instead of regular breadcrumbs. The chicken took 30-40 minutes to cook, but I had thighs that were pretty big. I ended up covering the chicken with tinfoil for the last 10 or so minutes of cooking because I didn't want the coating to burn. The chicken came out moist and flavorful and this is a recipe I'll definitely use again. It is really similar to another Cooking Light recipe I've made before for peanutty-baked chicken (where chicken is dipped in honey-mustard mixture then coated in Panko and ground peanuts). In both recipes, the mustard gives the chicken a lot of flavor. I'd definitely recommend this for an easy meal with little prep and lots of flavor.06/29/09

5 stars
dgitlin
Excellent recipe. If the description of the stars were different, I would rate this higher, but these are probably not something I would serve for a special occasion. Served it with a salad and the Flaky Buttermilk Biscuits.06/05/09