buttermilk chicken marinade

The most delicious baked chicken legs marinated in buttermilk so they're juicy and tender on the inside with perfect crispy skin and seasoned with lemon and thyme

Baked Chicken Legs

chicken drumsticks

buttermilk (divided)

garlic (smashed)

kosher salt (divided)

black pepper

lemon

thyme

butter

honey

cayenne pepper

lemon (halved)

Thyme sprigs (for garnish)

In a resealable plastic bag, place chicken, 2 cups buttermilk, garlic, 3 teaspoons salt, black pepper, lemon zest, and thyme. Refrigerate 4 hours or overnight.

Preheat oven to 375. Line a rimmed sheet pan with aluminum foil; top with a wire rack. Spray with cooking spray. Remove chicken from marinade; discard marinade. Pat chicken dry; place on rack, and spray with cooking spray.

Bake for 30 minutes. Meanwhile, stir together melted butter, remaining 2 tablespoons buttermilk, honey, ½ teaspoon salt, and cayenne pepper. Remove chicken from oven. Brush tops of drumsticks with butter mixture. Turn drumsticks, brush with butter mixture. Return to oven; bake 15 minutes more.

To serve, squeeze lemon over drumsticks. Garnish with thyme, and serve with remaining butter mixture.

This Buttermilk Fried Chicken recipe is packed with all the tips you need to make EXTRA crispy fried chicken. Once you give this a go, you won&#039;t have it any other way!

Buttermilk Fried Chicken

/ 1litre Vegetable Oil,

/ 500 milliliters Buttermilk

tsp EACH: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt

Plain/All Purpose Flour

Paprika

tsp EACH: Oregano, Baking Powder

Salt,

tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper, Black Pepper

In a bowl, combine the wet mix with your chicken, ensuring it&#039;s fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp (important - frying cold chicken causes it to seize up and go chewy).

Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a shallow bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken, this will give you those &#039;flaky&#039; parts which make the chicken extra crispy. The more craggy/flaky the chicken is the crunchier it&#039;ll be. Place on a wire rack and repeat with the remaining chicken.

Heat up enough oil to comfortably cover the depth of your largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to the top you&#039;re good to go. You want the oil to be approx 175C/350F - 180C/356F. The temp will drop when the chicken hits the oil, and that&#039;s okay, just try to maintain a heat of around 320F/160C. A medium heat should obtain this.

In batches of 3 (4 max) gently place your chicken in the oil, making sure you add the same cuts at the same time so they cook at an even rate (thighs, drums, wings). Deep fry for 6-8mins on each side or until deep golden and white through the centre (see notes). Don&#039;t move the chicken for the first couple of mins, you need the batter to attach to the chicken. Timings will depend on the size of the chicken pieces, how many there are and heat retention, so just be vigilant. Bring heat back to 175C/350F - 180C/356F between each batch.

Place each piece on a wire rack with paper towels underneath when finished and sprinkle with salt to draw out the last bit of moisture and bring out the seasoning. The chicken should be piping hot with the juices running clear. In all circumstances the chicken internal temp 165F/75C (take into consideration it continues cooking slightly once out the oil).

Buttermilk Marinade for Chicken creates the most tender, juicy chicken recipes! This easy buttermilk chicken brine is a must-try.

Buttermilk Chicken Marinade

Buttermilk

olive oil

garlic (peeled but not crushed)

½ Tablespoon black pepper (freshly ground)

Tablespoon sea salt (or 1½ teaspoons fine sea salt)

cumin

maple syrup

seal

In a sealable bag large enough to fit the amount of chicken you plan on marinating, add garlic, salt, cumin, black pepper, maple syrup, and olive oil. Seal the bag, then use your hands to crush the garlic cloves from the outside, being careful not to break the bag.

marinate

Add buttermilk, then the chicken. Seal the bag again and move everything around from the outside to make sure all parts of the chicken are covered with the liquid. Rest the bag in a deep plate or pan to catch anything that might leak, and marinate the chicken in the refrigerator overnight.

First time trying this recipe. It sounds delicious!  
My only comment, when I placed the bag of marinating chicken (in a bowl) in the refrigerator, I realized I had not added the maple syrup.  When I went back to check the recipe, I found it listed in the added ingredients, but omitted from the instructions.  I assumed the maple syrup is meant to go in the bag with the garlic, cumin, salt, pepper &amp; olive oil?

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Baked Chicken Legs

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Buttermilk Chicken Marinade

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