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I think this originated as an Ina Garten recipe and it morphed from there. I have made it many, many times tweaking a little each time. I hate to run out of bread crumbs before I’m finished breading the chicken, but usually end up throwing some away. I guess it just depends upon how large and what type of chicken pieces you use.

  • Marinade Ingredients
  • 4 Chicken thighs and 4 Chicken drumsticks
  • 1/3 cup buttermilk
  • 1/3 cup Dijon mustard
  • 1-1/2 tsp. salt
  • Breading Ingredients
  • 4 garlic cloves
  • Zest of one lemon
  • Small handful fresh thyme or about 1-1/2 tsp. dried
  • 1 tsp. kosher salt
  • Several grinds of freshly ground pepper
  • 1-1/2 cups fine bread crumbs
  • 3 Tbsp. olive oil

Anytime up until roasting, mix the buttermilk, Dijon, and salt. Coat the chicken with the marinade and let it sit under refrigeration until it’s time to roast. I try to do this part before lunch.

Preheat oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.

In a small food processor (maybe a blender would work?), place the garlic cloves, lemon zest, thyme, salt and pepper. Process until the garlic is very fine. Add the bread crumbs and process to mix it all together. Drizzle the olive oil in, wetting the bread crumbs. [I do this by pouring the oil onto the top of my mini food processor which has little holes to drizzle liquids into the bowl — it works very well.]

Pour the bread crumb mixture into a pie tin or other flat container. Withdraw the chicken from the marinade, one piece at a time and dip in the bread crumbs. The bottoms need only be very thinly coated, if at all. The tops of the chicken should get the bulk of the bread crumb mixture. Place onto the prepared baking sheet.

Bake at 400 degrees for 40-50 minutes. Test for doneness. It may take more time. Remove from oven and let rest for 5-10 minutes.

This is incredibly tasty! And it tastes great for lunch the next day. Yeah!