Prep: Chicken, Three Ways
Submitted by Julie Douglas, Shelby Electric Cooperative
Ingredients
- 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
Instructions
- 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.
Cool and set aside for the following recipes:
Notes
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.
