I was inspired by a Food Network show called "Good Eats," which recently ran an episode on making buttermilk pan fried chicken -- as opposed to deep fried -- in an iron skillet. It looked super easy, and I own a skillet! I purchased my first quart of buttermilk and soaked the chicken over night.
It so happened that I'd recently come across a Ina Garten recipe for Oven-Fried Buttermilk Chicken, which looked good. Basically, she fries each side of the chicken crisp, then finishes the cooking in the oven. This method seemed better for my purposes, since I don't own a thermometer and baking would make sure the chicken cooked through. Also, it's (if only a little bit) healthier than fully fried chicken.
The result last night was a complete success. David already thinks we shall have oven-fried chicken every other day. That would indeed be cooking to indulge, but I do think we shall have this oven-fried chicken again very soon.
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