Oven Ovation

Let's not kid ourselves - oven frying doesn't hold a candle to the crispier deep frying. But every now and then it is necessary to go the healthier route in order to maintain the waistline and the unclogged arteries.

This was a really great oven-fried recipe. Putting the baking sheet in the oven to preheat helped crisp both sides of the chicken equally. In addition, the buttermilk-mustard sauce was very succulent and it added the special touch that the oven-fried chicken needed.

Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce
Adapted from Cooking Light May 2001

Yield

2 servings (serving size: 2 thighs and 2 tablespoons sauce)

Ingredients

• 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

Preparation

Preheat oven to 425°.

Place a baking sheet coated with cooking spray in the oven during pre-heat.

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.

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.