Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Preheating the baking sheet helps to crisp the chicken on the bottom. Serve with mashed potatoes. Ingredients:
1/4 cup low-fat buttermilk |
4 teaspoons dijon mustard |
1 tablespoon honey |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon dried rosemary |
1/4 cup dry breadcrumbs |
1 1/2 tablespoons grated fresh parmesan cheese |
4 (6-ounce) chicken thighs, skinned |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
3. 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.
4. 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.
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