Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko
Servings 6
Equipment
- Rimmed Baking Sheet
- 2 Wire Racks
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.