Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C) and place oven rack in the middle of the oven.
Step 2
In a small bowl, whisk together the
Dijon Mustard (1/2 cup)
and
Buttermilk (1/2 cup)
. Place the
Bone-in, Skin-on Chicken Thighs and Drumsticks (8)
in a large bowl and pour the mustard-buttermilk mixture over top. Toss to coat.
Step 3
Place the
Garlic (4 cloves)
,
Fresh Thyme Leaves (1 handful)
,
Lemon (1)
,
Kosher Salt (1 dash)
and
Ground Black Pepper (1 dash)
(or a few large cracks on the grinder) in a food processor fitted with the steel blade.
Step 4
Process until the garlic is finely minced.
Step 5
Add the
Breadcrumbs (2 cups)
and
Olive Oil (1/4 cup)
, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.
Step 6
Line a sheet pan with parchment paper. Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up.
Step 7
Bake the chicken for 40 minutes.
Step 8
Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.
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