Buttermilk Chicken, Baked

Serve with freshly-made, baked, not fried, hush puppies or a quick, instant corn bread mix. For the veggies: make collard greens in a crockpot (2 smoked ham hocks, 2 large bags of fresh, triple-washed, chopped collard greens in a fat-free, reduced-sodium chicken broth).

12 boneless, skinless, organic, heritage chicken thighs, fresh

12 cups of buttermilk, skim, pasteurized, organic

Marinate the chicken thighs for 24 hours in buttermilk with smoked paprika, black pepper, dried shallot/garlic flakes, salt and onion powder. Add 3 tsp of turmeric powder or freshly-ground saffron threads per chicken thigh for color. For the other seasonings, about  4 tsp of each per thigh. An Indonesian spice blend, and fat-free coconut powder would also go well with it.

Preheat the oven to 350°F, on center rack, and bake the chicken thighs, with buttermilk marinade in a glass bakeware pan, for about 35 minutes. Turn chicken over, halfway through the baking time. Check with a meat thermometer.