Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light May 2001

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

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

376 calories; calories from fat 29%; fat 12g; saturated fat 3.5g; mono fat 4g; poly fat 2.8g; protein 43.6g; carbohydrates 20.4g; fiber 0.4g; cholesterol 168mg; iron 3mg; sodium 971mg; calcium 152mg.
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