Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko
What a mouthful that title is! I found this recipe on Myrecipes and couldn’t wait to make it. This chicken was VERY simple to make and was delicious to my whole family. The buttermilk-mustard marinade made the meat so tender on the inside while the panko made it perfectly crispy on the outside. I adapted the recipe to work with what I had on hand and I loved how it turned out. I served this “fried” chicken with rice and green beans with almonds for a tasty and healthy meal.
How to Make Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko
Combine the buttermilk, Dijon, and honey together in a large ziplock bag. Mix until well combined then add the trimmed chicken thighs. Seal and place into the refrigerator for 4-24 hours.
Layer a baking sheet with tin foil then place two baking racks on top of the baking sheet. This will allow the chicken to “air bake” so you don’t have to flip the meat over while cooking. Combine the panko and parmesan cheese together on a large plate, mix well. Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the baking rack. Place the entire baking sheet into the refrigerator for 30 minutes. 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. Place the chicken into 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.
Equipment
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
- Combine the buttermilk, Dijon, and honey together in a large ziplock bag. Mix until well combined then add the trimmed chicken thighs. Seal and place into the refrigerator for 4-24 hours.
- Layer a baking sheet with tin foil then place two baking racks on top of the baking sheet. This will allow the chicken to "air bake" so you don't have to flip the meat over while cooking. Combine the panko and parmesan cheese together on a large plate, mix well. Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the baking rack. Place the entire baking sheet into the refrigerator for 30 minutes. 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. Place the chicken into 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!