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Nutrition Facts
Serving Size 1 (146g) Recipe makes 4 servings
Calories 265
Calories from Fat 143		(54%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.2g
Cholesterol 82mg		27%
Sodium 566mg		23%
Potassium 262mg		7%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 0.7g	2%
	Sugars 5.0g
Protein 19.5g		39%
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Baked Buttermilk Mustard Chicken Thighs

Recipe #32422 | 44 min | 20 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: Julesong
Jun 27, 2002

These are really tasty, and easy to make, too. Prep time is the chilling in the fridge.

SERVES 4 (change servings and units)

Ingredients

1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

Directions

1
Preheat oven to 425 degrees F.
2
Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
3
Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
4
Divide mixture into two portions and set one portion aside.
5
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
Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
7
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
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.

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Featured Reviews for This Recipe

From: Realtor by day, Chef by night

On Sep 4, 2009

We really enjoyed this chicken! The sauce made the dish even better. The thighs are my favorite part of the chicken so I'm really happy to have this new way to serve them. Thanks, Julesong! Made for alphabet chefs.

0 people found this review helpful

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From: mamere94

On Aug 26, 2009

I used only about half the honey since I didn't want it to be too sweet. I marinated the skin-on, bone-in chicken in the buttermilk sauce for a few hours before breading it since the meat had the skin. It still didn't seem to penetrate the meat as much as I had hoped. The overall flavor was quite tasty, and I do think I'll make it again. I'm considering simply skillet cooking it in the sauce and just skipping the breading part, since that was kinda soggy anyway, and the stovetop uses a lot less energy (and produces less heat in this hot weather) than the oven does. Since a few other reviews mentioned the topping sauce being a little thin, I sprinkled in just a pinch of cornstarch before I heated it so that it would thicken a little bit. It was really a delicious sauce.

0 people found this review helpful

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From: MssAditood

On Dec 7, 2004

This was such a wonderful main dish for dinner tonight. Hubby scored it a 2 thumbs up and I have to agree. I didn't have buttermilk so I used soured milk (soured with vinegar) and it worked perfectly. Will keep this in my cookbook of favorites. Thanks so much for the great recipe. Hugs, Susie

9 people found this review helpful

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From: ratherbeswimmin'

On May 12, 2005

Great recipe, Julesong. I picked it because I needed to use up some buttermilk. Had no problem doubling the recipe. Passed the husband and kids taste test so will be using this one again. The marinade/sauce has a nice flavor. Both economical and easy to make. Thanks for posting.

7 people found this review helpful

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