Kid-Friendly
Oven-Fried Buttermilk Chicken Thighs
Warm German Potato Salad and Steamed Broccoli
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- ¼ cup buttermilk
- 4 tsp Dijon mustard
- 1 Tbsp honey
- 6 (6-oz) bone-in chicken thighs, skinned
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- ¾ cup whole wheat panko breadcrumbs
- 1½ Tbsp olive oil
Instructions
- 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.
- Preheat oven to 350°F. Remove chicken from bag; discard marinade.
- Sprinkle chicken with paprika, salt, and pepper; dredge in breadcrumbs on a plate, pressing gently to adhere.
- Cook chicken in hot oil in a large cast-iron or nonstick skillet over medium-high heat 3 minutes per side or until browned.
- Transfer chicken to a wire rack on a rimmed baking sheet. Bake 30 to 35 minutes or until done.
Side Dish Ingredients
- 1½ lb organic red potatoes, quartered
- ¼ cup water
- 3 slices nitrate-free bacon, chopped
- ½ cup chopped red onion
- 2 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 large head broccoli, cut into florets
Side Dish Instructions
- Combine potatoes and water in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 3 to 4 minutes or until tender. Drain.
- 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.
- Add potatoes, vinegar, mustard, and ½ tsp each salt and pepper to skillet; toss.
- Meanwhile, steam broccoli in a steamer basket over simmering water 5 minutes or until crisp-tender. Sprinkle with ½ tsp each salt and pepper.
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