Buttermilk Chicken

I like the buttermilk chicken at Montana’s so much I decided to try making some at home. No buttermilk in the fridge, no problem.

Pour a half inch of milk in a flat baking dish and add a tablespoon or so of vinegar. Stir it up a bit.

Spread out boneless thighs to soak in the buttermilk for an hour or two, turning them over once or twice.

Pour some flour into a plastic bag and add barbecue chicken spices. If you don’t have a spice mix, try cayenne pepper (depending how hot you like it) or paprika and salt.

Shake the chicken pieces one at a time in the bag, holding the top tightly closed.

Meanwhile, preheat a half inch of olive or other cooking oil in a pan on medium. Add the chicken and cook for a half hour or so on med-low, turning several times until cooked through and the coating is crunchy.

Mine turned out tender and tasty 😋. Hope yours does too.

Instead of wasting the chicken-soaked buttermilk and flavourful flour mixture, once the chicken has been fried and removed from the pan, on low heat, stirring constantly, gradually add to the residual oil together with potato water. Mmm, delicious gravy.

Okay, so now you know why I’m fat 😏.