Baked Buttermilk Mustard Chicken Thighs

Total Time: 44 mins Preparation Time: 20 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 425 degrees f.
• 2 combine bread crumbs, parmesan cheese, and dried minced onion; set aside.
• 3 combine the buttermilk, dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
• 4 divide mixture into two portions and set one portion aside.
• 5 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.
• 6 place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
• 7 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.
• 8 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.