Ingredients
-
1/4
-
2
-
1
-
1/2
-
2
-
2
-
1/2
-
1/4
-
1/2
-
1/4
-
-
-
-
-
Directions
Baked Buttermilk Mustard Chicken Thighs,These are really tasty, and easy to make, too. 🙂 Prep time is the chilling in the fridge.,delicious and tender! everyone loved it, had to double the recipe! ;o),We enjoyed this chicken (made double the amount of chicken (8)but kept the same amount as indicated for the marinade/sauce) but forgot the mustard. As rosemary grows like weeds here used fresh rosemary but otherwise made as directed. Very good chicken! I didn’t pour the remaining sauce over the chicken – chicken was very flavorful without any additional sauce.Thanks for sharing!
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Steps
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1
Done
|
Preheat Oven to 425 Degrees F. |
|
2
Done
|
Combine Bread Crumbs, Parmesan Cheese, and Dried Minced Onion; Set Aside. |
|
3
Done
|
Combine the Buttermilk, Dijon, Honey, Salt, Pepper, Garlic Powder, Rosemary, and Sage. |
|
4
Done
|
Divide Mixture Into Two Portions and Set One Portion Aside. |
|
5
Done
|
Coat the Thighs in One Portion of the Buttermilk Mixture, Then Dredge in the Bread Crumbs; Discard Any Used Buttermilk or Breadcrumbs That Are Left Over. |
|
6
Done
|
Place Thighs on a Plate So That They Are not Overlapping and Let Chill in Refrigerator For 20 Minutes. |
|
7
Done
|
Coat a Baking Sheet With Cooking Spray and Place in Oven For 5 Minutes to Preheat the Sheet; Place Thighs on the Sheet and Bake For 24 Minutes, Turning the Pieces Over After 12 Minutes. |
|
8
Done
|
to Serve, Microwave the Reserved, Unused Buttermilk Mixture on High For About 20-30 Seconds or Until Warmed Through, and Drizzle as a Sauce Over the Chicken. |
