This time of year is perfect for hearty meat dishes such as this grain-free version of an all-time favorite. Using homemade buttermilk not only adds a rich flavor to this chicken dish, but it also tenderizes the chicken to perfection via the naturally occurring acids in the buttermilk.
Baking the chicken, instead of frying, saves much of the mess and hands-on time involved in the usual breaded and fried chicken. But, because the chicken is marinated in buttermilk, you don’t skimp on flavor or moistness.
Serve this up next to a big pan of roasted vegetables and a large portion of kraut for the perfect winter evening meal. Or use some more of that buttermilk to make a big pan of buttermilk biscuits to serve to the hungry crowd.