Name: Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko
Prep time: 10 min
Cook time: 35 min
Total time: 315 min
Ingredients: ¼ cup buttermilk; 4 tsp Dijon mustard; 1 tbsp honey; Sea salt and freshly cracked black pepper (to taste); 6 boneless, skinless chicken thighs (trimmed of any fat); 1 cup of Italian seasoned panko crumbs (**Gluten-free panko crumbs also work); 1-2 tbsp Parmesan cheese (finely grated, to taste)

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I found this easy oven-fried buttermilk-mustard chicken thighs with panko recipe on MyRecipes and couldn’t wait to make it for dinner. The buttermilk-mustard marinade made the meat tender on the inside while the panko made it perfectly crispy on the outside. I adapted the recipe to work with what I had in the house and loved how the chicken turned out. These delicious crispy panko-crusted chicken thighs were a hit with all of us and paired nicely with wild rice, garlicky green beans almondine, and dinner rolls.

Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko

Ingredients:

¼ cup buttermilk
4 tsp Dijon mustard
1 tbsp honey
Sea salt and freshly cracked black pepper, to taste
6 boneless, skinless chicken thighs, trimmed of any fat
1 cup of Italian-seasoned panko crumbs *** Gluten-free panko crumbs also work
1-2 tbsp Parmesan cheese, finely grated, to taste

How to Make Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko:

Make the marinade by combining the buttermilk, Dijon, and honey in a large zip-lock bag. Mix until well combined, then add the trimmed chicken thighs. Seal and refrigerate for 4-24 hours.

Prepare the rimmed baking sheet by layering it with foil or parchment, and placing a wire rack(s) on it. Side Note: This will allow the chicken to “air bake” so you don’t have to flip while cooking.

Prepare the panko by combining the panko crumbs and parmesan cheese on a large plate, season with sea salt & freshly cracked black pepper to taste, and mix well.

Dredge both sides of each chicken thigh in the panko mixture, then place them on top of the wire rack(s).

Place the entire baking sheet in the refrigerator for 30 minutes. Side Note: 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 preheats.

Bake the chicken by placing it and the baking sheet in the oven for 30-35 minutes, or until cooked through, and the juices run clear.

Remove from the oven and let the meat rest for 4-5 minutes before serving. Enjoy.

Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko

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Prep Time: 10

Cook Time: 35

Marinating Time & Panko Coating Time:: 4 30

Total Time: 5 15

Course: Main

Cuisine: American

Servings:

Author: Pam / For the Love of Cooking

Equipment

Rimmed Baking Sheet
1-2 Wire Racks

Ingredients

¼ cup buttermilk
4 tsp Dijon mustard
1 tbsp honey
Sea salt and freshly cracked black pepper to taste
6 boneless, skinless chicken thighs trimmed of any fat
1 cup of Italian seasoned panko crumbs **Gluten-free panko crumbs also work
1-2 tbsp Parmesan cheese finely grated, to taste

Instructions

Make the marinade by combining the buttermilk, Dijon, and honey in a large zip-lock bag. Mix until well combined, then add the trimmed chicken thighs. Seal and refrigerate for 4-24 hours.
Prepare the rimmed baking sheet by layering it with foil or parchment, and placing a wire rack(s) on it. Side Note: This will allow the chicken to "air-bake" so you don't have to flip it while cooking.
Prepare the panko by combining the panko crumbs and parmesan cheese on a large plate, season with sea salt & freshly cracked black pepper to taste, and mix well.
Dredge both sides of each chicken thigh in the panko mixture, then place them on top of the wire rack(s).
Place the entire baking sheet in the refrigerator for 30 minutes. Side Note: 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 preheats.
Bake the chicken by placing it and the baking sheet in the oven for 30-35 minutes, or until cooked through, and the juices run clear.
Remove from the oven and let the meat rest for 4-5 minutes before serving. Enjoy.

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23 Comments

You have me at buttermilk-mustard! I seriously love everything about this – from the flavors to how easy it is to make!

That looks great Pam! I love to use chicken thighs. They have so much more flavor! And who doesn’t love Panko?
I will be making this!!!
XO Kris

Pam, I’m loving all the flavors in here. And my oh my, those chicken thighs look so incredibly crisp and they’re not even fried. I will be making this!!!!

I serve a lot of chicken, and I am always looking for new healthy recipes. This recipe fits the bill perfectly! I love how crunchy it is even though it is baked. I can’t wait to make this, and I know my family will love it!