1 quart buttermilk - regular or light does not matter
1 pack chicken thighs with skin or with out, depends on just how healthy you want to go.
pepper fresh ground coarse
Seasoning salt, you can make your own blend or use Accent
I use Accent/no MSG.
Bowl of flour, approx. 2 cups mixed with lots of pepper and Accent.
The night before put thighs in a casserole dish 12x9, Pepper and Accent them heavily!! Pour on buttermilk, cover and marinate overnight until you are ready to cook the next day.
When it is time to cook, heat oven to 350*
Pick out pieces of chicken and drain the buttermilk, dredge the pieces in flour coating both sides and place on large rimmed baking tray covered in foil and sprayed with non stick spray.
Bake 25 minutes, turn over, bake 25 minutes, turn over and broil the tops a few minutes, turn over broil the tops a few minutes. Remove from tray and place on wire rack with paper towels under it, let chicken sit up about 15 minutes and then serve, YUM, tastes like fried chicken without the frying!!!
I served with mash potatoes and broccoli, great meal!
So I hope you will enjoy my cooking experiences this year and hopefully we will all get about 50 new recipes!!