Yield
2 servings (serving size: 2 thighs and 2 tablespoons sauce)

Preheating the baking sheet helps to crisp the chicken on the bottom. Serve with mashed potatoes.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.

Step 3

Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.

Step 4

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.

Ratings & Reviews

mamakrup's Review

catwoman35
March 03, 2015
good solid weeknight recipe. didn't bother saving any marinade for sauce. used boneless skinless thighs. rosemary added a nice flavor - I will probably add more the next time. Didn't bother with the chilling, preheating of the pan or turning of the thighs but did spray the tops with some cooking spray before putting in oven. will definitely make again.

brotondi's Review

dgitlin612
January 20, 2014
Great recipe. Love boneless, skinless, chicken thighs as have more flavor than B-S breasts. The sauce was delicious, even though I got a little heavy-handed with the mustard. Definitely a "keeper" recipe!

march1954's Review

shannon9585
December 18, 2013
Excellent. Marinated in half the sauce for several hours. Took longer to cook, 40 minutes.

srwfromorange's Review

mamakrup
January 25, 2012
I have made this recipe since 01 when I first started subscribing to CL. I couldnt believe it when I went looking yesterday & didnt see my own review!!! My husband & I love this chicken, we make it with mashed potatoes, any vegetable (last night was snow peas from our garden) & always double the sauce. It is one of the many that we have on our rotation from my favorite cooking magazine.

EllenDeller's Review

march1954
January 14, 2012
The best oven fried chicken I've ever made--or eaten. The buttermilk keeps the chicken very tender, and the flavor is fabulous. I used seasoned crumbs, and I baked at 450 for 30 minutes--but we like chicken very well done with no sign of pink. Served with Sherry-roasted root vegetables and steamed brussel sprouts.

sierraskyesmom's Review

sierraskyesmom
June 23, 2011
This is a standard dish in my house. Very easy, economical, and delicious - what's not to love there?

slickpoodle's Review

slickpoodle
August 15, 2010
Delicious and simple recipe. I used panko breadcrumbs and did not reserve any marinade. It tasted like a fancy dish in a high end restaurant. Buttermilk taste is creamy.

shannon9585's Review

brotondi
June 29, 2009
I made this with a couple of small changes: first, I made the sauce mixture and allowed the chicken to marinate in it overnight before breading. I also used Panko instead of regular breadcrumbs. The chicken took 30-40 minutes to cook, but I had thighs that were pretty big. I ended up covering the chicken with tinfoil for the last 10 or so minutes of cooking because I didn't want the coating to burn. The chicken came out moist and flavorful and this is a recipe I'll definitely use again. It is really similar to another Cooking Light recipe I've made before for peanutty-baked chicken (where chicken is dipped in honey-mustard mixture then coated in Panko and ground peanuts). In both recipes, the mustard gives the chicken a lot of flavor. I'd definitely recommend this for an easy meal with little prep and lots of flavor.

dgitlin612's Review

srwfromorange
June 05, 2009
Excellent recipe. If the description of the stars were different, I would rate this higher, but these are probably not something I would serve for a special occasion. Served it with a salad and the Flaky Buttermilk Biscuits.

catwoman35's Review

EllenDeller
March 26, 2009
Disappointing. I usually like this type of sauce, but it had a strange taste. Even though I added it right before serving, it made the chicken very soggy.