Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

  • shannon9585 Posted: 06/29/09
    Worthy of a Special Occasion

    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.

  • catwoman35 Posted: 03/26/09
    Worthy of a Special Occasion

    Disappointing. I usually like this type of sauce, but it had a strange taste. Even though I added it right before serving, it made the chicken very soggy.

  • dgitlin612 Posted: 06/05/09
    Worthy of a Special Occasion

    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.

  • slickpoodle Posted: 08/15/10
    Worthy of a Special Occasion

    Delicious and simple recipe. I used panko breadcrumbs and did not reserve any marinade. It tasted like a fancy dish in a high end restaurant. Buttermilk taste is creamy.

  • sierraskyesmom Posted: 06/23/11
    Worthy of a Special Occasion

    This is a standard dish in my house. Very easy, economical, and delicious - what's not to love there?

  • EllenDeller Posted: 01/14/12
    Worthy of a Special Occasion

    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.

  • srwfromorange Posted: 01/25/12
    Worthy of a Special Occasion

    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.

  • brotondi Posted: 01/20/14
    Worthy of a Special Occasion

    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!

  • march1954 Posted: 12/18/13
    Worthy of a Special Occasion

    Excellent. Marinated in half the sauce for several hours. Took longer to cook, 40 minutes.


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