BUTTERMILK CHICKEN THIGHS ~~~~~~~~~~~~~ INGREDIENTS: 2 cups buttermilk 4-6 boneless, skinless chicken thighs 1 cup flour for dredging 1 tbl cajun or Emeril seasoning 2 tsp kosher salt 2 tsp fresh ground pepper Juice of 1/2 lemon Olive oil Butter DIRECTIONS: Marinate chicken in buttermilk (place in a 1 gallon ziplock) over night or 4-6 hours. Place flour in bowl deep enough for dredging. Add all seasonings to the flour and mix thoroughly. Heat large saute pan, warm up oil and butter. Dredge each piece of chicken and place in hot saute pan. Saute each side approximately 5 minutes or until the crust is nice and brown. After flipping the chicken over, drizzle the juice of 1/2 a lemon over the chicken. After cooking the second side until brown, Place the saute pan in a 350 oven for 20 minutes. NOTE: I use chicken thighs because they keep their moisture, however, you can also use breasts. This recipe can also certainly be made with boned chicken. You can also add any seasoning you would like to the flour. Other options could be thyme, oregano, garlic powder, cayenne, cumin. Be liberal in the seasons and make sure to add the salt. Yield: 4 Servings Categories: Chicken The Daily Recipe Website
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