BUTTERMILK BAY CHICKEN
Although the recipe calls for boneless chicken, I have never made it that way - I always use bone-in chicken thighs, for both the price and the flavor. If you use chicken on the bone, cooking time will be about 45 minutes. Preparation time listed is overnight marinating. Recipe shared on Saveur.com.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 12h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken pieces into a large plastic freezer bag and add the buttermilk and vegetable oil.
- Add the lightly crushed garlic cloves to the bag along with the crushed peppercorns and salt.
- Sprinkle in the bay seasoning and add the maple syrup, then gently squeeze the bag to mix the marinade ingredients together and coat the chicken.
- Seal the bag and leave the chicken to marinate in the fridge, ideally overnight, or out of the fridge for at least 30 minutes and up to two hours.
- Preheat the oven to 425 degrees.
- Take the chicken pieces out of the bag, shaking off the excess marinade, and arrange them in a roasting tin lined with foil
- Drizzle over a little oil, then transfer to the oven and roast for about 30 minutes, or until golden-brown and completely cooked through.
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Tshepiso Ngcobo
n31@hotmail.co.ukThis recipe is a winner! The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
LuCkY BaBa
babal83@yahoo.comThis recipe is a keeper! The chicken was so tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this again.
Hasan family Entertainment
f-hasan@yahoo.comThis recipe was easy to follow and the chicken turned out great! The sauce was a little too thick for my taste, but that's easily fixed by adding a little more milk.
White Sherif
w.sherif58@hotmail.frI loved this recipe! The chicken was cooked perfectly and the sauce was delicious. I served it over rice and it was a hit with my family.
Khan Sobuj
k_s91@yahoo.comThis recipe is amazing! The chicken was so tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this again.
Jilberto Lomeli
j.l4@yahoo.comThis recipe is a waste of time. The chicken was dry and the sauce was flavorless.
PYC KG
pyckg@gmail.comI've tried this recipe twice now, and both times the chicken has been undercooked. I'm not sure what I'm doing wrong.
abul abul
abul30@gmail.comThis recipe is a fail. The chicken was overcooked and the sauce was too salty.
Alexia Kellett
a_k@gmail.comI'm not sure what I did wrong, but the chicken was tough and the sauce was bland.
Ndubuisi Ifeanyi
i.ndubuisi3@gmail.comThe chicken was a little dry, but the sauce was good.
Laurie Breen
l@aol.comThis recipe is easy to follow and makes a delicious chicken dish. The chicken was tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this again.
Minenhle Sibiya
minenhle-sibiya@hotmail.comI followed the recipe exactly, and the chicken turned out perfectly. The sauce was a little too thick for my taste, but that's easily fixed by adding a little more milk.
Big Zeee
b73@yahoo.comThis was my first time making buttermilk bay chicken, and it was a success! The chicken was cooked through but still moist, and the sauce was creamy and flavorful.
Romani Cook
romanicook@gmail.comI've made this recipe several times, and it always turns out great. The chicken is always cooked perfectly, and the sauce is delicious. It's a great weeknight meal.
Kkkk Kkkk
k_k@yahoo.comThis buttermilk bay chicken recipe is a keeper! The chicken was so tender and juicy, and the sauce was creamy and flavorful. I served it over rice, and it was a hit with my family.