Categories: Poultry- Chicken

Ingredients

• 1/4 cup buttermilk
• 4 tsp. Dijon mustard
• 1 Tbsp. honey
• 2 lbs. skinless bone-in chicken thighs and drumsticks
• 1 cup panko bread crumbs
• 1 Tbsp. finely grated Parmesan cheese

Directions

1. Combine buttermilk, mustard and honey in a large zip-top bag. mix well, then add chicken. Seal and refrigerate 4 to 24 hours.
2. Layer a large rimmed baking sheet with foil, then place one or two baking racks on top of the baking sheet. Combine bread crumbs and Parmesan cheese on a large plate and mix well. Dredge chicken in bread crumb mixture, coating both sides, then place on baking rack. Refrigerate for 30 minutes. (This helps keep the coating on the chicken.)
3. Preheat oven to 425 degrees. Remove chicken from refrigerator while oven preheats. Place chicken in oven and bake 30 to 35 minutes until chicken is cooked through and juices run clear. Remove from oven and let rest 4 to 5 minutes before serving.

4. Note baking the chicken on a rack means you don’t need to flip.

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