The Ultimate Buttermilk Chicken Recipe
Buttermilk chicken is one of the most popular foods in the American South, and it’s usually served alongside mashed potatoes and green beans or corn, making it the ideal home-cooked meal to bring to your next family dinner or potluck with friends. But what exactly makes this dish so mouthwatering? Let’s take a look at the ingredients and preparation process to find out!
Ingredients
4-5 chicken breasts, 1 cup of buttermilk, 1/2 tsp thyme, salt and pepper to taste. Mix your buttermilk with a 1/2 tsp of thyme and salt and pepper. Add your chicken to a baking dish (enough space for them not to touch). Pour buttermilk over chicken making sure each breast is covered in sauce.
Preparation
Butter a baking dish and place chicken in it. Put 1 cup butter and 3 tbsp flour into a saucepan on medium heat and stir constantly until combined well. Add 2 cups buttermilk, 1⁄2 tsp dried oregano, 1⁄2 tsp salt, 1⁄4 tsp ground black pepper and cayenne pepper to taste (or paprika for color) and stir well. Pour mixture over chicken. Bake uncovered for about 35 minutes at 350 degrees F (180 degrees C), turning once halfway through cooking time.
Cooking
Assemble your ingredients. Cut three or four chicken breasts into pieces (roughly equal in size). Add chicken to a baking dish, with about an inch of space between each piece. Pour over enough buttermilk to cover all of your chicken (but not so much that it will drown in it), mixing everything together with a spoon. Season with salt and pepper to taste, and top off with your desired amount of paprika (one tablespoon is plenty). Put a lid on the dish and place in refrigerator for three hours, flipping once during that time period. In order to cook after being soaked in buttermilk, you have two options: oven-baking or pan-frying/grilling outside.
Serving
12 - 1 pound chicken breasts (bone-in, skin on) 2 cups buttermilk 4 teaspoons black pepper 3 teaspoons salt 2 cups flour 1/2 cup canola oil Instructions Preheat your oven to 375 degrees. Pour your buttermilk into a bowl and add in pepper and salt, stirring it around until it's well mixed. Place your chicken breasts in a zip-top bag or an airtight container. Pour in half of your butttermilk mixture and seal tightly. If you are using plastic bags, make sure to suck all of that extra air out! Repeat with another bag or container for the other chicken breasts so they have their own individual mixtures.
Buttermilk Chicken Recipe for the Ultimate Sunday Dinner
If there’s one dish that screams comfort food, it’s Buttermilk Chicken Recipe. This recipe takes very little effort to make and can feed up to 6 people, but tastes like you spent all day in the kitchen perfecting it. If you haven’t tried this version of Buttermilk Chicken Recipe yet, we highly recommend adding it to your Sunday dinner rotation! It’s ideal if you have guests over, because it can be served warm right out of the oven or at room temperature as leftovers – no need to worry about keeping it hot!
A simple but tasty recipe
First, mix up a buttermilk marinade by combining a cup of low-fat buttermilk with 2 tablespoons Dijon mustard and 1 tablespoon lemon juice. Place four to six chicken thighs in a gallon Ziploc bag along with half of your dry buttermilk mixture.
Cooking Tips
Buttermilk is a great substitute for mayonnaise, but is much lighter in flavor. Using it as a marinade allows you to tenderize your chicken without overpowering its natural flavors. Buttermilk goes well with strong flavors like garlic and fresh rosemary; try adding minced garlic cloves to your next marinade to add some bite! Remember to only use fresh rosemary if you want maximum flavor; dried versions are simply not potent enough to add any taste besides bitterness.
And it’s done. Serve up with your favourite side dish.
Start with chicken in a slow cooker. Pour buttermilk over it. Season with salt and pepper, then cook on low heat until cooked through. Serve up with your favourite side dish (and gravy). It’s that easy!
Unsalted food is like garbage
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