Prep: Chicken, Three Ways


Prep: Chicken, Three Ways

Submitted by Julie Douglas, Shelby Electric Cooperative


  • 2 cups buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon garlic chopped
  • 1/2 teaspoon sea salt
  • 8 boneless skinless chicken thighs
  • 1 tablespoon extra-virgin olive oil


  • Begin prepping 24 hours in advance. Mix the first five ingredients in a large bowl. Add the chicken to the buttermilk mixture and massage the chicken with your hands. Cover and refrigerate for 24 hours.
  • The next day, preheat the oven to 350 F. In a large iron or oven-safe skillet over medium heat, add 1 tablespoon of olive oil. Heat to just before it is smoking. Pull out thighs and shake off excess buttermilk. Place in skillet fat side up and sear the chicken, about 4 minutes on each side. Remove the skillet from the burner and place it in the oven for 20 minutes, or until the internal temperature reaches 175 F.


Meal 1: Zucchini Boats
Meal 2: Chicken Salad in Tomato
Meal 3: Bow Tie Chicken Pasta
Cooked chicken must be stored in the refrigerator and used within three to four days, according to the USDA.