Buttermilk Battered Chicken Thighs with Corn Sauce

The original recipe was from Epicurious.  I changed it to fit the ingredients that I had in the house, along with lowering the calories somewhat. The corn sauce is sweet with a touch of sour.  (Soak up the sauce with bread.... a great combo!)   I used chicken thighs with bones.  If you are making it with boneless chicken,  lessen the cooking time.    This recipe has been doubled to accommodate 5 people.  (3 kids, 2 of which eat adult portions)


Sauce

1 cup fresh corn kernels
1 teaspoon minced garlic
1/4 cup diced onion
2  1/2 teaspoons olive oil
3 cups low sodium chicken broth
2 tablespoons honey
1 teaspoon salt
Black pepper
1/4 cup fresh lemon juice

Chicken

8 skinless chicken thighs
1 cup buttermilk
Black pepper
1  1/2 cup flour (white or a combo of white and wheat)
2  1/2 teaspoons paprika
1  1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
1/4 cup olive oil (plus more if necessary)

• In a sauce pan, saute corn, garlic and onion in oil over medium heat for 1 1/2 minutes
• Add chicken stock.  Reduce liquid by half
• Add honey, salt, pepper and lemon juice
• Once cooled, puree in blender.  Set aside
• Place chicken in a shallow glass baking dish, marinate with buttermilk and pepper for at least 2 hours
• In another dish or bowl, combine flour, paprika, salt, garlic powder, onion powder, dry mustard and celery seed
• Heat oven to 350 bake
• Coat chicken well on both sides
• Heat oil in pan.  Add chicken
• Cook chicken on medium heat for 5 minutes on each side
• Place chicken on broiling pan with slats (to let fat drain onto broiling pan)
• Cook for 30 to 45 minutes, or until chicken is no longer pink in the middle
• Heat up sauce
• Pour sauce on top of chicken and serve

-Queenie Cuisine