Cast Iron Buttermilk Chicken Thighs
August 1, 2025 • 0 comments
“Good food ain’t fancy—it’s just real.”
Let’s talk chicken. Real chicken. The kind that scratched in the grass, stretched its legs in the sun, and didn’t spend its life stuffed in a building bigger than a high school gym. You get that kind of bird from us—and it deserves to be cooked right.
Here’s how we do it, Coot-style:
- Prep Time:
- Cook Time:
- Servings: 2–4, depending on hunger and sides (or 1 rancher with a strong appetite)
Directions
COOT SALUTE: To cast iron skillets, full bellies, and chickens that lived like royalty (before becoming dinner).
What You’ll Need:
- 4 pasture-raised chicken thighs (bone-in, skin-on)
- 1 cup buttermilk
- 1 tbsp hot sauce (optional, but we ain’t judging)
- Salt & pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- A little oil or lard (yes, lard—don’t be scared)
- Cast iron skillet (non-negotiable)
Directions:
- Marinate the bird.
In a bowl or bag, mix buttermilk, hot sauce, paprika, garlic powder, salt, and pepper. Add the chicken and let it soak overnight in the fridge—minimum 4 hours if you're running behind. - Heat that skillet.
Get your cast iron nice and hot on medium-high. Add a splash of oil or a spoon of lard (we like lard—it’s honest fat). - Sear ‘em.
Pull the chicken out of the buttermilk (let it drip off a bit) and lay the thighs skin-side down in the skillet. Don’t crowd them—they need room to crisp. - Flip and finish.
After 5–7 minutes, when the skin is golden and crisp, flip the thighs and toss the skillet in a 400°F oven. Bake for 20–25 minutes until juices run clear and internal temp hits 165°F. - Rest & serve.
Let it rest for 5 minutes. Then plate it up with some garden greens, roasted taters, or just a slice of sourdough and a beer.
COOT TIP: Don’t toss that skillet juice—dip a biscuit in it and tell us it ain’t the best thing you’ve ever eaten.
Want more recipes that start in the pasture and end on your plate? Stick with us. We’re raising real food for real folks.
- The 2 Coots
