Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

Amazing recipe. One of my all time favorites and lways a hit!

One clarification for the recipe: don't pour the sauce right on the chicken when it comes out of the oven!! Pour it on at the table or pour some on the side for dipping for best results!

I made it once with a Dijon that was not Grey Poupon, and it did have a weird flavor. I would also strongly recommend that you don't skip steps... it seems that the only negative reviews on this here were by people who tried to skip steps or use inferior ingredients...

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!

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

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.

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

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.

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.

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.