Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

By rossboys

Cooking Light recipe

Ingredients

• 1/4 cup low-fat buttermilk
• 4 tsp Dijon mustard
• 1 Tbsp honey
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp dried rosemary
• 1/4 cup dry breadcrumbs
• 1-1/2 Tbsp grated fresh Parmesan cheese
• 4 6oz chicken thighs skinned
• Cooking spray

Details

Servings 2

Preparation

Step 1

Preheat oven to 425 deg.

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

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

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