Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko

by Pam on September 12, 2012

What a mouthful that title is!  I found this recipe on Myrecipes^[1] and couldn’t wait to make it.  This chicken was VERY simple to make and was delicious to my whole family.  The buttermilk-mustard marinade made the meat so tender on the inside while the panko made it perfectly crispy on the outside.  I adapted the recipe to work with what I had on hand and I loved how it turned out.  I served this “fried” chicken with rice and green beans with almonds for a tasty and healthy meal.

Combine the buttermilk, Dijon, and honey together in a large ziplock bag.  Mix until well combined then add the trimmed chicken thighs.  Seal and place into the refrigerator for 4-24 hours.

Layer a baking sheet with tin foil then place two baking racks on top of the baking sheet.  This will allow the chicken to “air bake” so you don’t have to flip the meat over while cooking.  Combine the panko and parmesan cheese together on a large plate, mix well.  Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the baking rack.  Place the entire baking sheet into the refrigerator for 30 minutes.  This step helps keep the panko on the chicken so don’t skip it!

Preheat the oven to 425.  Remove the chicken from the refrigerator while the oven pre-heats.  Place the chicken into the oven and bake for 30-35 minutes or until the chicken is cooked through and the juices run clear.  Remove from the oven and let the meat rest for 4-5 minutes before serving.  Enjoy.

Print^[2]

Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko

Yield: 6

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min. Plus marinating time

Ingredients:

1/4 cup low-fat buttermilk
4 tsp Dijon mustard
1 tbsp honey
Sea salt and freshly cracked pepper, to taste
6 boneless, skinless chicken thighs, trimmed of any fat
1 cup of Italian seasoned panko crumbs
1 tbsp Parmesan cheese, grated

Directions:

Combine the buttermilk, Dijon, and honey together in a large ziplock bag. Mix until well combined then add the trimmed chicken thighs. Seal and place into the refrigerator for 4-24 hours.

Layer a baking sheet with tin foil then place two baking racks on top of the baking sheet. This will allow the chicken to “air bake” so you don’t have to flip the meat over while cooking. Combine the panko and parmesan cheese together on a large plate, mix well. Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the baking rack. Place the entire baking sheet into the refrigerator for 30 minutes. This step helps keep the panko on the chicken so don’t skip it!

Preheat the oven to 425. Remove the chicken from the refrigerator while the oven pre-heats. Place the chicken into the oven and bake for 30-35 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 4-5 minutes before serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light on MyRecipes

References

1. ^{^} Myrecipes (www.myrecipes.com)
2. ^{^} Print Recipe (www.gordon-ramsay-recipe.com)