Baked Buttermilk Mustard Chicken Thighs Recipe

Ingredients for Baked Buttermilk Mustard Chicken Thighs

• Dry Breadcrumbs
• 1/2 cup grated Parmesan cheese
• Onion Flakes
• 1 cup buttermilk
• Dijon Mustard
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• Dried Rosemary
• Ground Sage
• 4 large bone-in, skin-on chicken thighs

How to Make Baked Buttermilk Mustard Chicken Thighs

1. Preheat oven to 425°F (220°C).
2. In a shallow dish, combine breadcrumbs, Parmesan cheese, and dried minced onion. Set aside.
3. In a separate bowl, whisk together buttermilk, Dijon mustard, honey, salt, pepper, garlic powder, rosemary, and sage.
4. 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.
5. Dredge the coated thighs in the breadcrumb mixture, pressing gently to adhere.
6. Place the breaded thighs on a wire rack set over a baking sheet. (This helps them crisp up better).
7. Refrigerate for at least 20 minutes.
8. While the chicken chills, lightly coat a baking sheet with cooking spray and place it in the preheated oven for 5 minutes to warm.
9. Remove the baking sheet from the oven and arrange the chicken thighs on it, ensuring they are not overcrowded.
10. Bake for 24 minutes, flipping the thighs halfway through (after 12 minutes).
11. Meanwhile, microwave the remaining buttermilk mixture for 20-30 seconds, or until warmed through. This makes a delicious dipping sauce!
12. Serve the baked chicken thighs immediately, drizzled with the warm buttermilk sauce.