OVEN FRIED CHICKEN THIGHS WITH BUTTERMILK RECIPES
OVEN-FRIED CHICKEN THIGHS & BUTTERMILK-MUSTARD SAUCE RECIPE
Preheating the baking sheet helps to crisp the chicken on the bottom. Serve with mashed potatoes.
Provided by MyRecipes
Yield 2 servings (serving size: 2 thighs and 2 tablespoons sauce)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- 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 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.
Nutrition Facts : Calories 376 calories, CarbohydrateContent 20.4 g, CholesterolContent 168 mg, FatContent 12 g, FiberContent 0.4 g, ProteinContent 43.6 g, SaturatedFatContent 3.5 g, SodiumContent 971 mg
OVEN-FRIED BUTTERMILK CHICKEN RECIPE - FOOD.COM
Make and share this Oven-Fried Buttermilk Chicken recipe from Food.com.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- PREP: Heat oven to 425F.
- CLEAN: Wash hands.
- Place buttermilk in shallow dish.
- On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
- Dip chicken in buttermilk to coat completely.
- Dredge in flour mixture to cover completely.
- Place on clean sheet of waxed paper.
- In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
- Place chicken skin side down in pan.
- CLEAN: Wash hands.
- Notes: CHILL: Refrigerate leftovers immediately.
- Chicken may also be deep-fried.
- COOK: Bake chicken at 425F for 30 minutes.
- Carefully turn chicken over.
- Bake 30 minutes more or until internal juices of chicken run clear.
- (Or insert instant-read meat thermometer in thickest part ot chicken).
- (Temperature should read 170°F for white meat, 180°F for dark meat).
Nutrition Facts : Calories 285.6, FatContent 15.7, SaturatedFatContent 4.2, CholesterolContent 57.9, SodiumContent 130.2, CarbohydrateContent 17.6, FiberContent 0.7, SugarContent 1.6, ProteinContent 17.3
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