I always see chicken recipes that call for the meat to be marinated in buttermilk before a dredging and then fried. As much as I love all things fried, I do not like frying in my kitchen. Too much mess. Ovens are easier. And it just happened I had boneless skinless chicken thighs and buttermilk that needed to be used.
Here's the rough recipe of my meal:
1.5 lbs boneless skinless chicken thighs
Old Bay Seasoning
Tony Cachere Creole Seasoning
Probably used about half of the buttermilk to cover the chicken. Let it sit on the counter for an hour while I worked on other things.
Pre-heated the over to 375degrees. Lightly greased a baking pan with some coconut oil spray. Seasoned half the meat with Old Bay, the other half Creole on both sides. Baked for 20ish minutes.
As much as I love Old Bay, it seemed pretty weak. Think I'll just stick to the Creole seasoning. And I'm surprised at the slight sweetness the chicken had... which I guess came from the buttermilk. I may just bake my chicken this way from now on.