Review: Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce - May '01

[Peggy]

I made this for dinner last night. Looked just like the picture in the magazine. I even used chicken thighs, which haven't entered my house in years. I wanted to see if thighs really do have that much more flavor. The end result was very good (DH score of 8.3/10). The only problem was the cooking time. This recipe doesn't call for "boneless" thighs, so I just skinned them. Interesting, because most of the other recipes said boneless...Maybe this was an omission??? Anyway, 24 minutes was not enough time to cook the chicken thighs (with their bones). It was more like 40 minutes before they were cooked.

FYI - The thighs did have a lot more flavor than breasts, but I think I am still partial to chicken breasts.

Peggy

[Mamasue]

Thanks Peggy! I was thinking about trying this recipe on the weekend and your review convinced me more to. I have some Panko bread crumbs and want to try a few thighs with that and see how it comes out. http://www.cookinglight.com/bbs/smile.gif

[ElinorC]

Thanks for the review; it's on my menu for today.

[MrsReber]

I wanted to try these, too. I seem to have some chicken thighs in my freezer (must've been some sort of mistake on my part since I never buy them). This looked like a good recipe to try.

[Chels]

I made these last night also. I used chicken breast without the bone and they were great. My husband thougth I bought them at the store they looked so pretty. These were very easy.

[Wendy w]

Thanks for the review Peggy! As always, there is comfort in a good review from you!

There was a good deal on thighs (which I never buy)at the market recently and I bought 2 packages because this and a couple of the other thigh recipes looked good. I figured that this would be a good time to see if I like thighs.

[mb]

chels, did you do anything special to adjust the cooking time or temperature for chicken breasts vs. thighs? i don't like chicken thighs, but there are so many yummy sounding recipes in may. i'm glad to hear you had success with the boneless chicken breasts.

[KMJ]

I made these the other night with boneless/skinless breasts and they turned out great. However, I did have a problem with the cooking spray (I used Pam) burning on the pan when it was in the oven before I put the chicken on the pan. Did anyone else have this problem? Next time I will use Olive Oil from my sprayer as it has a higher burn point than Pam.

[ElinorC]

I made the recipe as it is written with the chicken thighs and thought it was delicious. The meat was very flavorful and moist and the crust was very crunchy. I did bake it a little longer than the recipe called for - 30 minutes rather than 24. I made it with the Sesame Roasted Asparagus which got rave reviews and mashed potatoes. The whole dinner got an 8.5/10 from DH. A repeater for sure.

[tobykitty]

We loved this. My husband took one bite and asked if there was more. The Pam did burn on my pan but I actually cooked the chicken less than the recipe called for. I used boneless thighs. Maybe they were smaller than what they used in the recipe.

[Mamasue]

Made this for dinner tonight and it was a winner! I did use the boneless, skinless chicken thighs. As KMJ stated, the Pam did brown on the cookie sheet, but I found it did not affect the taste. DD said that she would like these with chicken tenders and sauce on the side for dipping. Definitely moving this recipe to my favorites! http://www.cookinglight.com/bbs/biggrin.gif

[Donna P]

I'm making this tomorrow, but there doesn't seem to be enough sauce. What do you think -- should I double the sauce?

[MrsReber]

Made this last night. Very good! I really liked it. I had thighs because I bought them by accident. It seemed like so little sauce, but it was really plenty and I think I even had more chicken than was called for. It was just as tasty when I warmed it up for lunch today. I usually hate leftover chicken. I did cook the chicken for alot longer than was called for because it still looked a bit pink and we like to be sure!

MamaSue- what a great idea to use the recipe for chicken tenders! I think that'd be awesome.

[crazycook]

I made these for dinner this evening. I served them with buttermilk and roasted garlic mashed potatoes and a green salad. I enjoyed the chicken and the sauce; my children were not overly fussy about either. I think it's the slight sweetness of the chicken and the sauce that had them turn their noses up a bit. I did embelish a bit by adding a few extra spices to the breadcrumb coating. [ To the rosemary already called for, I added a pinch of sage, thyme, and parsley--guess it's the Simon and Garfunkel song that influences me everyTHYME http://www.cookinglight.com/bbs/wink.gif] The thighs were moist and did bake up crispy. I used boneless thighs and cooked them for approximately 30 minutes. Those following WW should know that the thighs were a little on the high end especially considering you have to add in points for your side-dishes.(9 points for two thighs) On the up side, they were extremely easy and quick to put together. I will be enjoying the leftovers for lunch tomorrow...[ guess it's just salad for dinner for me tomorrow night http://www.cookinglight.com/bbs/wink.gif ].

[TIGBOO]

I made these for dinner using boneless thighs. I thought they were only ok, perhaps wishing I had cooked these with the bone in to get a better texture. The sauce was definitely enough, in fact we threw much of it out. Keeper with modifications....

[Donna P]

Made these last night. Very good. Leftovers were good too. Served w/buttermilk mashed potatoes and a green salad.

[goldilocks]

I have been eyeing these, but I am not really a huge mustard fan. Could I do without the sauce, or what modifications would you make?

[KValley]

I made this last night with boneless, skinless thighs- it was terrific. The meat was so tender- if there had been any bones, the meat would have fallen away like soft butter. It took just the time recommended.

I used stone ground mustard instead of Dijon. Next time I will use more herbs- thyme, in addition to the rosemary.

SIdes were very simple- boiled baby new potatoes and steamed broccoli, with parmesan garlic butter. Dessert was Easy Lemon Squares (April 99)

Wine was a Tefft Cellars Chardonnay- the oaky, lemony flavors were perfect with the rich buttermilk sauce.

No leftovers, unfortunately!

[This message has been edited by KValley (edited 05-08-2001).]

[Linda in MO]

We also really liked this! I used bone-in, skinless thighs and I baked them a little longer. I'm sure this depends on how big your chicken thighs are.

goldilocks, I don't think you could do this without the sauce, because the chicken has to soak in a portion of it. You could probably leave the mustard out though. I don't think the mustard taste was strong on the chicken, but you could taste it in the sauce. Actually, I served the sauce on the side (not poured over the chicken) and my husband didn't even eat it. He liked the chicken though.

[jliah]

I used chicken quarters because they were on sale. Everyone in the family LOVED this chicken!

[aka]

I made this last night and we liked it too. I used the thighs bone-in and left them in the oven 30 minutes as suggested above. I also added a bit more seasoning: thyme, sage, and just a sprinkle of cayenne. I wondered later if perhaps a bit of lemon rind would taste good too. I used my Pampered Chef stoneware (without cooking spray), but my "coating" stuck a little...maybe next time I'll brush with a little oil or something.

Definately "make-again"

Lilia

[valchemist]

I made these on Sunday night with the boneless thighs. They were done in about 28 minutes (I tested with a meat thermometer). They were wonderful. My husband and I both loved them.

I served them with the Ecuadorian Cheese and Potato Patties (from April 2001) and with Broccoli with Dijon Vinaigrette (from CL, not sure what issue).

Both side dishes were easy and delicious and complemeted the meal well.

[Leslie w]

I made these last night and they were great. Even my dh who hates chicken asked for more. I too found there wasn't enough sauce to coat the chicken (I had 6 thighs) so I used the rest of the sauce and skipped pouring it on the chicken afterwards. The thighs were moist enough that they really didn't need a gravy. Next time I make it I'll just double the recipe. And they did cook in the time given. But it's a good idea to check them with a meat thermometer.

[phantomcg]

I made this using pork chops instead of chicken. Even DH liked it (and he never likes anything I make that is "different"). I'm going to try it one day with the chicken, but right now I'm trying to clean out the freezer so that we don't have to move a whole bunch of frozen food across Michigan!

Cheryl

[Norma]

We liked everything about this except the extra sauce that goes over the chicken. It was too mustardy and I really like mustard. I served it on the side and no one cared for it. Maybe my Dijon was too hot. We just didn't care for the extra sauce.

[misstapioca]

i made these last night with boneless thighs. I really do think they would be better with the bone-in thighs. My chicken was very tender but the coating wasn't all that crispy http://www.cookinglight.com/bbs/frown.gif
As for the sauce, i did not care for it to dump it over my chicken, why would i want to ruin it. the sauce was good enough to dip the chicken prior to cooking though with a subtle mustard tang. I used grey poupon dijon which is my favorite mustard.

[browneye]

We had this tonight and we thought it was Great!
I made this with extra sauce, the amount wasn't quite enough to coat the chicken and serve it on the chicken afterwards..and I used regular bone-in thighs as called for.
I used regular Grey Poupon Dijon- I decided against my other French Dijon brand, it is stronger.
Everyone loved this sauce, drizzled lightly over or on the side for dipping. A little goes a long way, though. I added snipped fresh rosemary because I grow that on my porch, and I didn't have any dry anyway. I probably added about 1 1/2 tsp. of the rosemary.
My son rated it a 9.5.
My DH rated it 10! (the nothing-but-real fried-chicken-will-do-man)
My other son rated it a 8.5
and I rated it a 8.5.
We ate this with garlic mashers and peas.
Dessert was mixed berry turnovers made with puff pastry.
Yum, all around.
Definitely going into my favorite file. And, pretty easy to make.

[HUNGRY!]

Ahhhh! I accidentally threw this one away! And now I have a package of chicken thighs! Could someone post this?

[Terrytx]

* Exported from MasterCook *

Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce**

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

Preheat oven to 425 degrees.

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

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

Place the chicken on baking sheet. Bake at 425 degrees for 24 minutes or until a meat thermometer registers 180 degrees, 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). 376 cal, 12g fat, 43.6g pro, 20.4g carb, 168mg chol, 971mg sod.

Source:
"Cooking Light-5/01"


Serving Ideas : Serve with mashed potatoes.

NOTES : Preheat ing baking sheet helps to crisp the chicken on the bottom.

[HUNGRY!]

Thank you!

[Leslie w]

Actually, if you subsitute the corn flakes for breadcrumbs, omit the cheese and sauce the two dishes are very similiar.

[muncysc]

I hate to be a party pooper, but I was very disappointed with these- I thought they were kind of bland, and they tasted a little like all of my other chicken recipes. The sauce was good, but if I have a mustard chicken craving, I will just stick to my Honey Pecan Crusted chicken recipe from CL.

(I did serve them with blue cheese potatoes- I will be making those again!!)

[schuh]

Finally made these last night -- used boneless skinless thighs and no rosemary. I also made extra sauce. I served them with white rice. I thought they were very good and easy. My DH and two boys all enjoyed it -- the first time that happened since Superfast Salisbury Steak! Definitely a keeper.

[greysangel]

Just had to add my two cents..

These were yummy!!! http://www.cookinglight.com/bbs/biggrin.gif

I doubled the sauce and I'm glad I did because my husband devoured these! I had a hard time sticking to two myself http://www.cookinglight.com/bbs/wink.gif

I made it with garlic mashed potatoes, corn on the cob and broccoli for me!

JeAnne

[Lynn B]

Made this tonight... I hate to be a dissenter, but we were disappointed! I guess we just don't care for dark chicken meat too much... but we really did TRY!!! http://www.cookinglight.com/bbs/smile.gif The chicken was boneless/skinless (thighs), but still had some gristle inside. Ewwwww! The coating and sauce were delicious, I will make it again w/ breasts, and I think we would love it. Score? About a 3. Served w/ cheddar mashed potatoes, roma beans and melon slices.

[Sabrinah]

I made this last week and even my picky eater DH liked it. So definitely a keeper.

[Grace]

This recipe sure got a lot of reviews. I made it last week, and my husband didn't like the sauce at all. I thought the sauce was ok. The chicken by itself was very good, but I probably won't bother repeating it just because there are too many new recipes to try, and I typically only repeat recipes that are especially good (8+). Oh well, on to the next one!! http://www.cookinglight.com/bbs/biggrin.gif

[kirkbyky]

I just got around to making these & they were excellent. I currently have an 'oven fried' recipe that I use, but the mustard/spices gave this a nicer flavor. I used yoghurt instead of buttermilk & added a little water to thin the sauce. I also had to double the recipe, I had 9 thighs in my package! There was enough sauce, but I ran out of the breading mix & had to make more.
Served with garlic bread & peas. My DH took one bite and sighed.... heavenly! http://www.cookinglight.com/bbs/tongue.gif
I just noticed! yay! I'm a member now!

[This message has been edited by kirkbyky (edited 06-02-2001).]