Because of my concussion, I spent this Thanksgiving alone at school. Plenty of friends offered to take me home (LOVE YOU ALL), but I needed the break to rest and do nothing. If I’m completely honest, I spent the majority of the break asleep in the dark little cave I call my room. It was glorious. I did, however, emerge to eat and cook. I spent Thanksgiving afternoon cooking this glorious recipe that I found on Damn Delicious. Chungah is one of my favorite food bloggers that I’ve recently discovered; I’ve tried out a good number of her recipes and they’ve all been fantastic. I strongly suggest that you take a trip over to her blog.
Since I had some extra time today for dinner, I decided to pull out this recipe again, conveniently, a week after Thanksgiving! The chicken was delicious still this time around and I took more pictures this time around too.
At this point, the entire kitchen smelled like the spice rub, it was glorious.
The final product!
SOUTHWEST BUTTERMILK BAKED CHICKEN (serves 4)
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons unsalted butter
- 1 cup buttermilk
- Preheat oven to 400 degrees.
- In a flat bowl, mix the dry rub ingredients. Feel free to adjust the amount of salt and pepper to taste.
- Coat all sides of the chicken thighs in the rub, making sure to pat the rub in.
- Melt butter in a cast iron skillet over medium-high to high heat.
- Add chicken, skin-side down first, cooking each side for 3 minutes.
- Pour the buttermilk over the chicken thighs.
- Place into oven and bake for 25-30 minutes, or until the internal temperature is around 175 degrees.
- Serve chicken immediately and enjoy!
Adapted from Damn Delicious