Buttermilk Chicken Thighs

[MarciaTJ]

Help! Last Summer/Spring, Cooking Light Magazine featured a segment on chicken thighs, and one recipe in particular was a huge hit for me and my family....unfortunantly I have moved and cannot find the recipe anywhere. Can someone help me?

Thanks
Marcia

[valchemist]

we loved this one too...

Valerie



* Exported from MasterCook *

Oven-Fried Chicken Thighs With Buttermilk-Mustard Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup 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 bread crumbs
1 1/2 tablespoons grated fresh Parmesan cheese
24 ozs chicken thighs without skin -- (four 6-ounce thighs)
cooking spray

Preheat oven to 425º

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. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.

Place the chicken on baking sheet. Bake at 425º for 24 minutes or until a meat thermometer registers 180º, turning chicken after 12 minutes. Microwave reserved buttermilk mixture at HIGH for 20 seconds or until warm. Drizzle the sauce over chicken. Yield: 2 servings (serving size: 2 thighs and 2 tablespoons sauce).

Cuisine:
"American"
Source:
"Cooking Light, May 2001, page 121"


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



CALORIES 375 (29% from fat); FAT 12g (sat 3.5g, mono 4g, poly 2.8g); PROTEIN 43.6g; CARB 20.4g; FIBER 0.4g; CHOL 168mg; IRON 3mg; SODIUM 971mg; CALC 152mg
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0