Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko
Servings 6
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.