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Baked Buttermilk Mustard Chicken Thighs
 

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Subject: Baked Buttermilk Mustard Chicken Thighs

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Baked Buttermilk Mustard Chicken Thighs
Prep Time: 20 min
Cook Time: 44 min
Servings: SERVES 4
Ingredients
2 teaspoons Sue Bee Honey
1/4 cup dry breadcrumbs
1/4 teaspoon dried ground sage
1/4 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons Dijon mustard
1/2 cup buttermilk
1 teaspoon dried minced onion flakes
2 tablespoons grated parmesan cheese
4 chicken thighs
Directions
  1. Preheat oven to 425 degrees F.
  2. Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
  3. Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
  4. Divide mixture into two portions and set one portion aside.
  5. Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
  6. Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
  7. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
  8. To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

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