Oven Fried Buttermilk Thighs

[MarciaTJ]

Coming from someone who is not a fan of dark meat - there ser WONDERFUL. My husband was so very, very impressed ( he claimed this meal was in the top 5) I served the thighs with a simple green salad. My only suggestion, go ahead and de - bone the thighs, that makes it "feel" more like boneless skinless chicken breast but with LOTS MORE flavor. The thighs had flavor, crunch, and simple to make, what more could you ask for?

Everyone should try these even if you are strictly a "Light Meat" fan like myself.

[Wendy w]

I am not a dark meat fan and I made these last week and was pleasantly surprised - they were wonderful!!

It was a bit of a hassle boning the thighs, but that doesn't say much because I'm lazy in that area. I can't wait to make the ones with the lime.

[Chef Cindy]

Marcia and Wendy, where can I find the the recipe for Buttermilk Thighs? It sounds like a good recipe. Is it similar to an oven fried chicken? I did a search without luck.
Thanks for your help.

[Mamasue]

This is a new favorite of ours too! http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

Oven-Fried Chicken Thighs With Buttermilk-Mustard Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Quick Meals


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 bread crumbs
1 1/2 tablespoons grated fresh Parmesan cheese
4 chicken things -- 6 ounce, skinned
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).

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

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

- - - - - - - - - - - - - - - - - - -

Per serving: 111 Calories (kcal); 2g Total Fat; (18% calories from fat); 4g Protein; 20g Carbohydrate; 3mg Cholesterol; 578mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

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

[Alisa]

I loved this recipe too...but I made it with boneless pork chops!!!

[lorilei]

I'm resurrecting this thread to offer up my review of the infamous Buttermilk Thighs http://www.cookinglight.com/bbs/smile.gif

I could go into the virtues of buttermilk -- and how it makes thighs a gorgeous milky white, reduces age spots and smooths rough, chapped skin. But I'll hold off on that topic for the time being. http://www.cookinglight.com/bbs/wink.gif

Instead, I'd like to say that I made the Oven Fried Buttermilk Thighs last night for dinner. And they were impressive. Beautifully tender on the inside; crisp and flavorful on the outside. I used a combination of grated asiago and romano cheeses in the breading, and baked them for the allotted 24 minutes. They came out perfectly. I served the thighs with a sundried tomato quinoa blend and steamed cauliflower.

My husband declared this chicken recipe a "keeper" and suggested we try the oven fried method with a variety of "chicken sauces". I think it would be wonderful with a vidalia onion sauce...

We both thought the recipe's buttermilk sauce was slightly too sweet; next time I might reduce the amount of honey and increase the mustard. I'm also curious to try the recipe with horseradish mustard, as the slight kick might be a pleasant companion to the sweetness of the honey.