Preheating the baking sheet helps to crisp the chicken on the bottom. Serve with mashed potatoes.
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
How to Make It
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.
good solid weeknight recipe. didn't bother saving any marinade for sauce. used boneless skinless thighs. rosemary added a nice flavor - I will probably add more the next time. Didn't bother with the chilling, preheating of the pan or turning of the thighs but did spray the tops with some cooking spray before putting in oven. will definitely make again.
Great recipe. Love boneless, skinless, chicken thighs as have more flavor than B-S breasts. The sauce was delicious, even though I got a little heavy-handed with the mustard. Definitely a "keeper" recipe!
I have made this recipe since 01 when I first started subscribing to CL. I couldnt believe it when I went looking yesterday & didnt see my own review!!! My husband & I love this chicken, we make it with mashed potatoes, any vegetable (last night was snow peas from our garden) & always double the sauce. It is one of the many that we have on our rotation from my favorite cooking magazine.
The best oven fried chicken I've ever made--or eaten. The buttermilk keeps the chicken very tender, and the flavor is fabulous. I used seasoned crumbs, and I baked at 450 for 30 minutes--but we like chicken very well done with no sign of pink. Served with Sherry-roasted root vegetables and steamed brussel sprouts.
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.
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.