Community Pick
Baked Buttermilk Mustard Chicken Thighs
"These are really tasty, and easy to make, too. :) Prep time is the chilling in the fridge."
photo by I'mPat
- Ready In:
- 44mins
- Ingredients:
- 12
- Serves:
-
4
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
- Preheat oven to 425 degrees F.
- Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
- Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
- Divide mixture into two portions and set one portion aside.
- 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.
- Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
- 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.
- 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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Reviews
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Really good, everyone enjoyed this dish. Very tender with lots of flavor. Buttermilk (lowfat) keeps the chicken moist. Used Grey Poupon and didn't find the mustard flavor at all overwhelming. I doubled the recipe, but needed to triple the crumb recipe. Used all of the mustard mixture for dipping the chicken, so we went sauceless and it was delicious. Next time I will line the pan with foil for less mess. Followed baking directions but ended up broiling the top for a few minutes cause it was a bit too wet. Will definitely make again. Thanks for sharing the recipe! -
We thought this was excellent! I let mine marinade for about 6 hours and used skinless bone-in thighs. I'll be making this again soon. Thanks for posting. -
Moist and succulent. I used 9 thighes bone in and doubled the marinade mix and used fresh rosemary and sage and after coating them (omited the onion flakes as I don't use them for dietary reasons) in the crumbing mix I put them on a rack and gave them a light spray in olive oil baked at 180C fan forced for 45 minutes for succulent baked and delicious chicken. The sauce was wonderful flavour wise but I think needs to be thickened with a little corn flour - took 60 seconds in a 900 watt microwave to bring up to temperature but a worthwhile addition (only used about a `/3 of it though - we like a little sauce just don't like to drown the dish in it). Thank you Julesong for a love dinner and to Averybird for the recommendation, made for I Recommend Tag Game. -
Our family was split between "ok", "good" and "great". It was moist and we all liked the flavor, but would have liked the chicken to be a little more crisp. Might broil it next time. The mustard was overpowering in the sauce (we doubled the sauce for a total of about 10 thighs and still had plenty) - though we only had Dusseldorf, so I'd cut that in half next time. Served it with brown rice - again, the sauce overpowered the rice, but the chicken was extremely tasty with the rice! -
Oh, this was good....really, really good! The buttermilk/mustard mixture was devine and the chicken thighs ended up having a really nice flavor. Thanks for the posting!!
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Tweaks
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We loved this! I had to sub few things: Used breasts in place of thighs and as I didn't have any buttermilk on hand, I made a mixture of double cream, cottage cheese and yoghurt - YUMMY. I also added a mixture of wholegrain and sweet mustard. The sauce was so tasty, I decided to double up and added some sauted, finely sliced red onion and red and yellow sweet peppers - went wonderfully well with your creamy, mustardy sauce! The crumbed breasts, which I allowed to marinate for a few hours in the "buttermilk" sauce, came out just perfect - moist on the inside and crisp on the outside. Thank you for lovely recipe. -
Easy to put together and tasty too! I omitted onion flakes because I didn't have any and substituted yogurt for buttermilk. Very good! -
It's a wonderful recipe!I loved finding something delicious to make with chicken thighs instead of the ususal breasts. My DH and I were making mmmmmmmmmm sounds over every bite of this delicious recipe and will be using it again many times in the future. I used yogurt instead of buttermilk and I liked the thicker texture of the marinade/sauce because of it. I don't think the chicken needed any left over sauce to go on top, it had plenty of flavor without it. Next time I will use Panko bread crumbs for a crunchier crust as mine got sort of soggy. My chicken also needed about 8 more minutes total, probably because of the size of the thighs.
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Wow, this dish was super easy and tasted amazing. I used 4 boneless, skinless breasts so I had to cook it about 3 minutes longer per side than stated in the directions. I also used corn flake crumbs instead of regular bread crumbs as that's all I had and onion powder instead of flakes. The dressing was amazing! Thank you for posting this recipe! I will surely use it again and again.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
