buttermilk marinated chicken

Buttermilk fried chicken breast is brined in a buttermilk marinade before being coated in seasoned flour and deep fried to golden and crispy perfection. Serve in a sandwich or topped with gravy and potatoes on the side.

Buttermilk Fried Chicken Breast

chicken breast (boneless, skinless)

buttermilk

hot sauce

tsp salt

flour

salt (or

tsp celery salt (or

garlic

paprika powder (or

tsp white pepper

oil (for frying)

parsley (for garnishing)

In a bowl, whisk together the buttermilk, egg, salt and hot sauce.

Transfer the chicken breasts to the buttermilk marinade and cover. Refrigerate for a minimum of 1 hour.

Add at least 2 inches of oil to a large pot and heat to 350 degrees F.

In a bowl, whisk together the flour, salt, white pepper, celery salt, granulated garlic and paprika powder.

Remove the chicken breast from the buttermilk marinade allowing the excess to drip off before transferring to the seasoned flour.

Coat each chicken breast completely with the flour then transfer to the hot oil and deep fry for 15-20 minutes, flipping the chicken throughout the process. Don&#39;t over crowd the pan. The fried chicken is ready once a kitchen thermometer inserted into the thickest part of the breast reads at least 165 degrees F.

Transfer the chicken to a plate or wire rack and blot with a paper towel to absorb the excess oil.

Garnish with fresh parsley and serve with your favorite side dish or make a chicken sandwich and enjoy.

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?

Crisp and juicy roasted buttermilk marinated chicken thighs!

Buttermilk Chicken

lbs. bone-in, skin-on chicken thighs ((or other chicken pieces,

whole buttermilk, (well shaken)

olive oil, (plus extra for brushing)

garlic,

rosemary ((or 2 teaspoons dried rosemary))

thyme ((or 2 teaspoons dried thyme))

oregano

chives

Kosher salt and ground black pepper

Optional garnish: additional chopped fresh herbs

In a large bowl or Ziploc bag, combine the buttermilk, olive oil, garlic, herbs, and hot sauce. Add the chicken and toss to coat. Cover and refrigerate the chicken in the marinade for at least 30 minutes or up to overnight.

Preheat oven to 400°F. Line a large, rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with nonstick cooking spray. Set aside. Remove the chicken from the marinade, letting any excess marinade drain from the chicken. Discard the buttermilk marinade. Pat chicken dry with paper towels. Place the chicken skin-side up in a single layer on the prepared baking sheet. Brush each piece of chicken with olive oil; season liberally with salt and pepper on all sides.

Roast the chicken, uncovered, until it’s golden brown on top and an instant-read thermometer registers 165°F when inserted into the thickest part of the meat (not touching the bone), about 40-45 minutes for chicken thighs and smaller pieces, and about 55-60 minutes for larger chicken breasts. Tent the chicken loosely with foil if the skin starts to get too dark before the meat is cooked through. Let the chicken pieces rest for at least 5 minutes. Garnish with chopped fresh herbs just before serving, if desired.

This is a great way to roast chicken pieces.  With no effort, and using simple pantry ingredients, you end up with chicken that's unbelievably moist and almost falls off the bones.  The skin, although nicely caramelized, isn't crisp, but it's delicious.  I substituted evaporated milk and vinegar for the buttermilk which worked well.  Because of the acid in the marinade, I only marinated the chicken for about 6 hours.  I added a bit of Dijon mustard and honey to the marinade, but made no other changes to the recipe.  This is definitely a keeper!

This is the 2nd time I'll be making this roasted buttermilk marinated chicken dish.  Obviously it was so good that I'm makng it again!  This is being added to my regular favorites!

Great marinade! I made it with only chicken thighs and followed the recipe as stated. Was delicious. Flavourful, tender and easy off the bone. Next week we’re going to try this with a whole chicken. This one’s going in my go to book!

I had boneless and skinless chicken breasts so after the marinating, I did a flour marinade coating ( from marinade to flour, back to marinade and flour again).  I also dripped oil on the breasts and baked.  The flavor was wonderful and the breading substituted for the skin.

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Top 3 buttermilk marinated chicken recipes from across the web

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Buttermilk Fried Chicken Breast

Buttermilk Chicken Marinade

Buttermilk Chicken

The most viewed buttermilk marinated chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine