Marinate Ahead

Oven-Fried Buttermilk Chicken Thighs

German Potato Salad and Steamed Broccoli
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Ingredients

  • ¼ cup buttermilk
  • 4 tsp Dijon mustard
  • 1 Tbsp honey
  • 2 (6-oz) bone-in chicken thighs, skinned
  • ¼ tsp paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • ⅓ cup Italian panko breadcrumbs
  • 1 Tbsp olive oil

Instructions

  1. Combine buttermilk, mustard, and honey in a large zip-top plastic freezer bag; add chicken thighs. Seal and turn to coat; chill at least 2 hours or overnight.
  2. Preheat oven to 350°F. Remove chicken from bag; discard marinade.
  3. Sprinkle chicken with paprika, salt, and pepper; dredge in breadcrumbs.
  4. Cook chicken in hot oil in a large cast-iron or nonstick skillet over medium-high heat 3 minutes per side or until browned.
  5. Transfer chicken to a wire rack on a rimmed baking sheet. Bake 30 to 35 minutes or until done.

Side Dish Ingredients

  • ½ lb organic red potatoes, quartered
  • 2 Tbsp water
  • 1 slice nitrate-free bacon, chopped
  • ¼ cup chopped red onion
  • 1 Tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • ½ tsp pepper, divided
  • ¼ tsp salt, divided
  • ½ lb broccoli, cut into florets

Side Dish Instructions

  1. Place potatoes and water in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 3 to 4 minutes or until tender.
  2. Cook bacon and onion in a large nonstick skillet over medium-high heat 8 minutes or until bacon is crisp and onion is tender; remove from heat.
  3. Add potatoes, vinegar, mustard, and ¼ tsp pepper and ⅛ tsp salt; toss.
  4. Meanwhile, steam broccoli in a steamer basket over simmering water 5 minutes or until crisp-tender. Sprinkle with ¼ tsp pepper and ⅛ tsp salt.

Nutritional Information

Main Side Total
Servings 2 2
Calories
293
147
440
Fat (g) 15 2 17
Sat. Fat (g) 3 1 4
Protein (g) 27 7 34
Carb (g) 11 28 39
Fiber (g) 2 5 7
Sodium (mg) 442 434 876
T. Sugs (g) 0 0 0
A. Sugs (g) 0 0 0

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