Recently, I began making my own butter.  I figured that as long as the cost of good butter is about the same as good cream, then there is no reason why I shouldn’t make it myself.  This way, I can be sure that the butter is made from local milk and I’m sure that it will taste a lot better than the stuff in a box.

Well, one of the wonderful by-products of making butter is buttermilk.  This weekend, I made cultured butter.  While the milk/yogurt sat in the fridge overnight, I had some chicken cut-up and soaking in salt brine.   After making the butter, I rinsed off the chicken pieces and submerged them in the buttermilk, where they remained in my fridge for the next two days.

Tonight, I took the chicken pieces out of the buttermilk.  Using the buttermilk as a paste, I rolled the chicken pieces in a thick coat of flour that I seasoned with paprika, salt, pepper, garlic powder, and parsley flakes.  

While the chicken pieces “rested” in flour, I heated grapeseed oil a cast iron skillet.  I slowly fried the chicken pieces in the oil until they reached an internal temperature of 155 degrees, turning occasionally for even cooking.  I took the finished pieces out and drained them on a plate lined with paper towels.  

I let them rest for about 15 minutes, and then I ate some for dinner. Boy were they good!