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Southwestern Buttermilk Chicken Thighs

Southwestern Buttermilk Chicken Thighs

I love chicken thighs, they are my favorite part of a chicken. Recently I had a few pounds of boneless, skinless thighs and a quart of buttermilk. Both were in need of using so I went searching for something different to make and came upon the following recipe put into cyberspace by fortheloveofcooking.net.

This is an easy recipe and only takes 40 minutes from start to finish. It is a one-pan meal so clean-up is quick. The cost of ingredients is low.

We found the chicken to be very flavorful and tender. Although the poster called it Southwestern, I might have named it “Indian inspired buttermilk chicken.” Some of the seasoning are used in both types of cooking. Either way, this chicken dish is neither Southwestern nor Indian. It is spicy, but not hot.

The sauce isn’t so pretty but it is really good. I served the thighs with baked potato but next time, I might mash potatoes or use rice to absorb more of the sauce.


Make a dry rub using:
2 ½ tsp cumin
½ tsp paprika
½ tsp coriander
½ tsp garlic powder
¼ tsp chili powder
¼ tsp dried oregano
¼ tsp onion powder

Spread rub all over 5-6 boneless skinless chicken thighs.

Season with sea salt and cracked pepper.

Heat 1 tbsp olive oil in an ovenproof pan and then fry the thighs about 3 minutes per side.

Pour 1 C. well-shaken buttermilk over the chicken and pop into a 400 degree oven for about 20 minutes (until chicken is cooked through).

Remove from oven and let sit for 5 minutes before sprinkling with chopped cilantro.

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