Ingredients for Baked Buttermilk Mustard Chicken Thighs
- 1/2 cup dry breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried minced onion
- 1 cup buttermilk
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 6 bone-in, skin-on chicken thighs
- cooking spray
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How to Make Baked Buttermilk Mustard Chicken Thighs
- Preheat oven to 425°F (220°C).
- In a shallow dish, combine breadcrumbs, Parmesan cheese, and dried minced onion. Set aside.
- In a separate bowl, whisk together buttermilk, Dijon mustard, honey, salt, pepper, garlic powder, rosemary, and sage.
- Place chicken thighs in a large bowl or zip-top bag. Pour half of the buttermilk mixture over the thighs, ensuring they are well coated.
- Dredge the coated thighs in the breadcrumb mixture, pressing gently to adhere.
- Place the breaded thighs on a wire rack set over a baking sheet. (This helps them crisp up better).
- Refrigerate for at least 20 minutes.
- While the chicken chills, lightly coat a baking sheet with cooking spray and place it in the preheated oven for 5 minutes to warm.
- Remove the baking sheet from the oven and arrange the chicken thighs on it, ensuring they are not overcrowded.
- Bake for 24 minutes, flipping the thighs halfway through (after 12 minutes).
- Meanwhile, microwave the remaining buttermilk mixture for 20-30 seconds, or until warmed through. This makes a delicious dipping sauce!
- Serve the baked chicken thighs immediately, drizzled with the warm buttermilk sauce.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
19g
Fat
23g
Carbs
3g
