Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko
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 rice and garlicky green beans almondine.
Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko
Ingredients:
- ¼ cup 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
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 refrigerator for 4-24 hours.
Prepare the baking sheet by layering a rimmed baking sheet with foil and placing two wire racks on the prepared baking sheet. Side Note: This will allow the chicken to “air bake” so you don’t have to flip the meat over while cooking.
Prepare the panko by combining the panko and parmesan cheese on a large plate and mix well.
Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the wire racks.
Place the entire baking sheet into 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 the chicken and baking sheet in the oven and bake them 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.
Equipment
- Rimmed Baking Sheet
Ingredients
- ¼ cup 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
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 refrigerator for 4-24 hours.
- Prepare the baking sheet by layering a rimmed baking sheet with foil and placing two wire racks on the prepared baking sheet. Side Note: This will allow the chicken to "air bake" so you don't have to flip the meat over while cooking.
- Prepare the panko by combining the panko and parmesan cheese on a large plate and mix well.
- Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the wire racks.
- Place the entire baking sheet into 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 the chicken and baking sheet in 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.
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!
There is really only one thing to say… YUM!!!!!!
The marinade sounds too good and the finished product looks crispy and delicious – panko is a great invention.
I’ve made Martha Stewart’s version of this and I love it! Though, I don’t think she has your refrigerate. I’ll have to try that!
Being a chicken lover, this sounds really good.
mmm, who wouldn’t want to sit down to a plate like that, YUM! that’s some good looking chicken!
This chicken looks perfect! I bet that crust was fantastic. Thanks for another great idea, Pam.
YUM! these look amazing
I like chicken thighs best of all of the chicken parts there are. And your seasoning combination sounds just wonderful!
Oh what a great treat!!
Mary x
Wow, this looks so yummy. Perfect chicken
I don’t think my dad would notice at all that this wasn’t really fried! Win.
Pam, this looks so crunchy!
I love chicken made this way and in the oven, its even more appetising and guilt free, as you don’t have the calories of the frier.
Cheers,
Lia.
Did you purposely arrange for that place mat to be color coordinated with the wild rice? Or were you awesome by accident? 😉
Dijon mustard makes the most wonderful flavor combination!
These are so delicious! I make them once a month!