Ingredients
2cupsnonfat buttermilk
34teaspoonsalt, divided
4bone-in, skinless chicken thighs(about1 1/2lbs.
salt in a large bowl.
Add chicken; toss to coat.
Cover and refrigerate for at least 2 hours or up to 8 hours.
Heat 1 1/2 Tbsp.
oil in a large cast-iron or oven-safe nonstick skillet over medium-high heat.
Transfer the chicken, browned-side down, to a wire rack set over a baking sheet.
Add the remaining 1 1/2 Tbsp.
oil to the pan; cook until heated, about 1 minute.
Transfer the pan to the oven (or use a baking dish).
Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
