Buttermilk Skillet Chicken

So here's the lowdown, recently I`ve been having big time craving for buttermilk fried chicken and buttermilk bisquits. Talk about big time comfort food! Just the way my mom used to make. Even though the craving was strong I just couldn`t bring myself to all that frying.... don`t get me wrong I love fried food but once you get to my age-- you`ll understand. But i still haven`t given up the idea of buttermilk chicken so instead of frying why not baking? If it dramatically lowered the calories, I`m not sure but it somehow eased the guilt. The seasonings in this dish is bold, it has tons of flavor and the sauce----wow! The buttermilk bisquits fit right in. Let me tell ya, once you dip that bisquit in the sauce, that was it! i was in heaven. Craving satisfied!

Ingredients:

1 tablespoon cumin

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp dried oregano

1 tsp garlic powder

salt and pepper to taste

8 chicken thighs

2 tbsp unsalted butter

1 cup buttermilk

Directions:

Preheat oven to 400 degrees f.

In a small bowl, combine cumin, paprika, chili powder, oregano and garlic powder. Season with salt and pepper to taste. Rub the chicken with the spice mixture, rubbing in thoroughly on all sides.

Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin side down, and sear both sides until golden brown, about 2-3 minutes each side. Remove from heat and stire in buttermilk.

Place into oven and roast until completely cooked through, about 25-30 minutes.

Serve chicken immediately. Serve with buttermilk biscuits or with your favorite side dish.

The dry rub.