Let's not kid ourselves - oven frying doesn't hold a candle to the crispier deep frying. But every now and then it is necessary to go the healthier route in order to maintain the waistline and the unclogged arteries.This was a really great oven-fried recipe. Putting the baking sheet in the oven to preheat helped crisp both sides of the chicken equally. In addition, the buttermilk-mustard sauce was very succulent and it added the special touch that the oven-fried chicken needed.
Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce
Adapted from Cooking Light May 2001
Yield
2 servings (serving size: 2 thighs and 2 tablespoons sauce)
Ingredients
- 1/4 cup low-fat buttermilk
- 4 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dried rosemary
- 1/4 cup dry breadcrumbs
- 1 1/2 tablespoons grated fresh Parmesan cheese
- 4 (6-ounce) chicken thighs, skinned
- Cooking spray
Preparation
Preheat oven to 425°.
Place a baking sheet coated with cooking spray in the oven during pre-heat.
Combine the first 6 ingredients in a small microwave-safe bowl.
Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture;
dredge in breadcrumb mixture.
Chill 15 minutes.
Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.
