Best 8 Chicken Marinated In Buttermilk Recipes

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Indulge in the succulent and tender world of buttermilk marinated chicken, where flavor and juiciness reign supreme. This culinary journey introduces you to a diverse collection of buttermilk chicken recipes that cater to every palate and cooking style. From the classic Southern Buttermilk Fried Chicken, with its crispy, golden-brown crust and moist interior, to the tangy and aromatic Buttermilk Chicken Tacos, bursting with Mexican flavors, this article is a treasure trove of buttermilk chicken delights.

Explore the secrets of buttermilk's tenderizing magic as you discover recipes like the Buttermilk Chicken and Waffles, a brunchtime favorite that combines sweet and savory in perfect harmony. For a healthier twist, the Buttermilk Baked Chicken Breast offers a lean and flavorful option that doesn't compromise on taste. And if you're craving a comforting one-pot meal, the Buttermilk Chicken Pot Pie will warm your soul with its creamy, savory filling and flaky crust.

Whether you're a seasoned chef or a home cook looking to elevate your chicken game, this article has something for everyone. So, prepare to tantalize your taste buds and embark on a culinary adventure that showcases the versatility and deliciousness of buttermilk marinated chicken.

Let's cook with our recipes!

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Ina Garten

Categories     main-dish

Time 8h40m

Yield 4 servings

Number Of Ingredients 13

2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 boneless chicken breasts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
Bunch of parsley, for garnish

Steps:

  • For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
  • With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
  • Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
  • When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
  • Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
  • Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  • When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

BUTTERMILK ROAST CHICKEN



Buttermilk Roast Chicken image

Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.

Provided by Nigella Lawson

Categories     project, main course

Time 9h30m

Yield 4 servings

Number Of Ingredients 8

1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey

Steps:

  • Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
  • Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
  • Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
  • Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

Nutrition Facts : @context http, Calories 921, UnsaturatedFat 48 grams, Carbohydrate 12 grams, Fat 69 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 15 grams, Sodium 1410 milligrams, Sugar 10 grams, TransFat 0 grams

BUTTERMILK BAKED CHICKEN



Buttermilk Baked Chicken image

Provided by Patrick and Gina Neely : Food Network

Time 13h

Yield 4 servings

Number Of Ingredients 11

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
  • Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
  • Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN



Southern-Style Buttermilk Fried Chicken image

This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Provided by pinkchef

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 3h

Yield 8

Number Of Ingredients 11

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

Steps:

  • Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
  • When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  • Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g

BUTTERMILK AND HERB MARINATED CHICKEN



Buttermilk and Herb Marinated Chicken image

Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 5

1 cup low-fat buttermilk
1 tablespoon chopped fresh rosemary
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Vegetable oil, for grates

Steps:

  • In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.

Nutrition Facts : Calories 243 g, Fat 3 g, Protein 48 g

BUTTERMILK-BRINED ROAST CHICKEN



Buttermilk-Brined Roast Chicken image

This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.

Provided by Samin Nosrat

Categories     dinner, poultry, main course

Time 13h45m

Yield 4 servings

Number Of Ingredients 3

1 chicken, 3 1/2 to 4 pounds
Kosher salt or fine sea salt
2 cups buttermilk

Steps:

  • The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
  • Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won't fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
  • Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you're so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that's not essential.
  • Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
  • Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher's twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
  • Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
  • After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
  • Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 45 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1274 milligrams, Sugar 6 grams, TransFat 0 grams

PERFECT MARINATED CHICKEN BREASTS



Perfect Marinated Chicken Breasts image

This chicken will tingle your taste buds!! You will want to eat it every night! Hope you love it.

Provided by cookingqueen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 5

1 ½ cups lemon-lime soda
½ cup olive oil
½ cup soy sauce
¼ teaspoon garlic powder
4 (6 ounce) skinless, boneless chicken breast halves

Steps:

  • Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 487.9 calories, Carbohydrate 12.7 g, Cholesterol 96.9 mg, Fat 31.6 g, Fiber 0.3 g, Protein 37.4 g, SaturatedFat 4.7 g, Sodium 1899 mg, Sugar 0.6 g

CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  • Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  • Turn chicken pieces and cook for another 10-15 minutes.
  • Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

Tips:

  • Choose the right chicken: Use a whole chicken or chicken parts such as breasts, thighs, or drumsticks. For best results, use fresh, free-range chicken.
  • Make sure the buttermilk is fresh: Buttermilk should be creamy and slightly tangy. If it is too thick, you can thin it with a little milk or water.
  • Marinate the chicken for at least 2 hours: The longer you marinate the chicken, the more tender and flavorful it will be. You can marinate it overnight for even better results.
  • Use a variety of seasonings: In addition to salt and pepper, you can add other seasonings to the buttermilk marinade, such as garlic powder, onion powder, paprika, or cayenne pepper.
  • Cook the chicken thoroughly: Chicken is safe to eat when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

Conclusion:

Buttermilk marinated chicken is a delicious and versatile dish that can be enjoyed in many different ways. Whether you bake it, fry it, or grill it, buttermilk marinated chicken is sure to be a hit. So next time you're looking for a flavorful and easy-to-make chicken dish, give buttermilk marinated chicken a try. You won't be disappointed!

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