Miriam D.’s Crispy Dijon-Buttermilk Baked Chicken
📜 Collection: GailCollection | ✍️ Attribution: Miriam D. | 📂 Category: Entrees A delightful and lighter diet recipe featuring chicken legs and thighs coated in tangy Dijon mustard, buttermilk, and crispy breadcrumbs, then baked to golden perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 50 mins | None | 6-8 servings (12 pieces) |
🔪 Key Equipment
- Oven
- Baking sheet
- Shallow dishes
- Aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 | Chicken Legs | Whole legs |
| 6 | Chicken Thighs | Bone-in |
| As needed | Dijon-Style Mustard | For light coating |
| To taste | Salt | For seasoning |
| To taste | Pepper | Freshly ground |
| As needed | Buttermilk | For dipping |
| As needed | Breadcrumbs | Fine dry variety |
Instructions
Step 1: Prep and Coat Chicken
- Preheat your oven to 400°F.
- Spread 6 chicken legs and 6 chicken thighs lightly with Dijon-style mustard.
- Sprinkle the chicken pieces generously with salt and pepper.
Step 2: Bread and Bake
- Pour buttermilk and fine dry breadcrumbs into two separate shallow dishes.
- Dip each piece of chicken first in the buttermilk, letting any excess drip off.
- Coat each piece thoroughly with fine dry breadcrumbs.
- Place the coated chicken pieces on a baking sheet and cover the baking sheet with a sheet of foil.
- Bake at 400°F for 30 minutes.
- Remove the foil, increase the oven heat to 450°F, and bake for an additional 15 to 20 minutes longer, or until the chicken is golden brown and tender when tested with a fork.
💡 Make-Ahead & Storage: Store leftover baked chicken in an airtight container in the refrigerator for up to 3-4 days; reheat in a 375°F oven to restore crispness.
Original Recipe Scan
