Baked Buttermilk Mustard Chicken Thighs
Most of the non vegetarian people like fleshy chicken thighs. Chicken thighs baked with butter milk and mustard will give a special dish that can be served for any occasion. The following tips aid you in making buttermilk mustard chicken thighs.
Chicken thighs that are boneless and skinless- four pieces
Ground and dried sage- Â¼ teaspoon
Dried out rosemary- Â¼ teaspoon
Powdered garlic- half teaspoon
Powdered pepper- Â¼ teaspoon
Salt- half teaspoon
Dijon mustard- two tablespoon
Honey two teaspoon
Buttermilk – half cup
Minced and dried onion flakes-one teaspoon
Dried breadcrumbs- Â¼ cup
Scarped Parmesan cheese- two tablespoon
How to Make Baked Buttermilk Mustard Chicken Thighs
Get a bowl and mix in quarter cups of dried bread crumbs, minced and dried onion of about one teaspoon and the Parmesan cheese that is grated and keep it aside.
In another bowl mix quarter teaspoon of rosemary and half cup of buttermilk with two tablespoon Dijon mustard, half teaspoon garlic powder, quarter teaspoon sage, two teaspoon honey, quarter teaspoon pepper and half teaspoon salt. Combine the entire mixture well and part this mixture in to two half. Use the first half to coat the chicken thighs. Then cover the chicken thighs with bread crumbs and minced onion mixture and keep the chicken pieces in the refrigerator for about twenty minutes to make it chill.
Preheat the microwave oven at 425 degree F. Then spread a baking sheet and sprayed it with cooking spray. Keep this sheet in the oven and then place the chicken pieces on top of it. Bake it for twenty five minutes and turn the pieces after twelve minutes. Then get the left out half portion of buttermilk mixture in a microwave safe bowl and keep it the microwave for about thirty seconds on high temperature or till the mixture becomes warm.
Place the chicken thighs on a serving plate and spread the thighs with the warm buttermilk mixture and serve hot. This will give you four servings.