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Oven "Fried" Chicken Thighs with Buttermilk-Mustard Sauce Recipe

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This recipe for Oven "Fried" Chicken Thighs with Buttermilk-Mustard Sauce is from The Dorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
Preheat oven to 425º. Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl, reserve remaining mixture.

Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture, dredge in breadcrumb mixture. Chill 15 minutes.

Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes. Place the chicken on baking sheet. Bake at 425º for 24 minutes or until a meat thermometer registers 180º, turning chicken after 12 minutes.

Microwave reserved buttermilk mixture at HIGH for 20 seconds or until warm. Drizzle the sauce over chicken.

 

 

 

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