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Friday, January 9, 2015

Southwest Buttermilk Chicken Thighs

Southwest Buttermilk Chicken Thighs
I have had this recipe bookmarked for the longest time. The original recipe called for boneless thighs, but I prefer to cook thighs bone-in.  I loved this chicken!  It was so full of flavor and the buttermilk made the meat so incredibly tender.  Miss F was equally a fan, she ditched her fork and knife and ate it straight off the bone.  She still refused the mashed potatoes, but was happy to eat all her broccoli, so I figured it wasn't a battle worth fighting.  I hated mashed potatoes when I was a kid, what was I thinking?!?!
Southwest Buttermilk Chicken Thighs

½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon chili powder
½ teaspoon garlic salt
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 chicken thighs
½ cup buttermilk

Preheat the oven to 350 degrees. Grease a 9x9 glass baking dish. In a small bowl, stir together the cumin, paprika, garlic salt, salt and pepper. Coat the chicken with the spice mixture and place in the prepared baking dish. Pour the buttermilk over the chicken, cover the dish loosely with foil and bake for 1 hour. Let rest 10 minutes before serving.
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1 comment:

Carol at Wild Goose Teaw said...

I can see why you book marked it. Between the spices and the fact you are using the extra flavorful chicken thighs, it's gotta be a winner.

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