8 boneless, skinless chicken thighs
2 cups buttermilk
Butter, for preparing Dutch oven
2 cups panko breadcrumbs
1 teaspoon each: salt, paprika, seasoned salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon each, toasted and ground: cumin seeds, coriander seeds
2 tablespoons melted butter
Place the chicken in a container; pour the buttermilk over chicken to cover it. Refrigerate for at least 2 hours or overnight.
Thoroughly butter inside of a 10-inch Dutch oven; set aside. In a small bowl, mix the breadcrumbs with the spices. Dip each chicken thigh in breadcrumb mixture to coat evenly; place in Dutch oven.
Cover Dutch oven and settle it into a fire pit or charcoal grill. Cook, using 10 to 12 coals underneath pot and 12 to 14 coals on lid, for 45 to 50 minutes. Remove lid; brush chicken with the melted butter. Return lid to pot; increase temperature by heaping 10 more coals on lid. Bake chicken until tops are crisp and browned and meat is tender, for about 15 minutes.
(Alternatively, bake chicken in a conventional oven at 350 F for 45 to 50 minutes, increasing temperature to 400 F for final 15 minutes.)
Makes 4 servings.
— Recipe from George and Carolyn Dumler’s “Southwest Dutch Oven” (Gibbs Smith, $15.99)