Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

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


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

Recipe from

Cooking Light

Nutritional Information

Calories 376
Caloriesfromfat 29 %
Fat 12 g
Satfat 3.5 g
Monofat 4 g
Polyfat 2.8 g
Protein 43.6 g
Carbohydrate 20.4 g
Fiber 0.4 g
Cholesterol 168 mg
Iron 3 mg
Sodium 971 mg
Calcium 152 mg


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


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.