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    Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

    Recipe Introduction

    Source: Cooking Light-5/01

    List of 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


    1. Preheat oven to 425 degrees.

    2. Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining marinade.

    3. Combine the breadcrumbs and the Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat the baking sheet with cooking spray, and place in oven for 5 minutes.

    4. Place the chicken on baking sheet. Bake at 425 degrees for 24 minutes or until a meat thermometer registers 180 degrees, turning chicken after 12 minutes. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.

    5. Yield: 2 servings (serving size: 2 thighs and 2 tablespoons sauce). 376 cal, 12g fat, 43.6g pro, 20.4g carb, 168mg chol, 971mg sod.

    Final Comments

    Notes: Preheating baking sheet helps to crisp the chicken on the bottom.




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