Baked Buttermilk Chicken Food

OVEN BAKED BUTTERMILK FRIED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• In a medium sized bowl mix together buttermilk, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
• Add chicken to the buttermilk mixture. Mix to make sure the buttermilk is coating all of the chicken. Cover and refrigerate for at least one hour.
• In a casserole dish mix together whole wheat flour, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
• Remove the chicken from the buttermilk, draining any excess. Coat the chicken with the whole-wheat flour, making sure the chicken is completely covered.
• Place on a wire rack on top of a baking sheet. Spray the rack with cooking spray thoroughly. Put the chicken on the rack and generously drizzle with the olive oil.
• Bake the chicken for 15 minutes at 400 degrees, then turn the oven down to 300 degrees and bake it for another 10 minutes. Remove and serve.

BAKED BUTTERMILK CHICKEN

Steps:

• Preheat oven to 400 degrees. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.
• Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.
• Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.

BUTTERMILK BAKED CHICKEN

Steps:

• Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
• In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
• Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
• Bake until chicken is golden brown, about 35 minutes.
• Leave enough space between the chicken pieces so that they crisp evenly all the way around.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

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.

BUTTERMILK ROAST CHICKEN

Steps:

• Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.
• Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
• Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
• Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
• Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
• Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.

OUR FAMOUSLY POPULAR ASIAN BUTTERMILK CHICKEN

Steps:

• Marinate chicken. In a bowl, mix chicken cubes, ½ tbsp salt, and 1 tbsp white pepper, 1 tbsp vinegar until evenly coated. Set aside to marinate for an hour. After marinating, crack an egg into the chicken mixture and mix well.
• Mix flour together. In separate bowl, combine ¼ cup corn flour with ¼ cup rice flour. Dip the marinated chicken pieces into the flour mixture until coated and dust off any excess flour. | To save time and add flavor, you can marinate the chicken one day in advance
• Fry the chicken. Place a deep pan over high heat and heat up enough oil to fry the chicken. Fry the chicken pieces for 3 to 4 minutes until cooked through and is golden brown on all sides.
• Fry butter, garlic and chili padi. In a separate pan on medium-high heat, fry 1 tbsp unsalted butter, chopped garlic and chopped chili padi for 1 minute until fragrant. | You can adjust the spiciness level of this dish by adding or removing the amount of chili padi, or just chop chili padi into smaller pieces
• Make buttermilk sauce and cook chicken. Add curry leaves and fry until fragrant before adding 1 cup of evaporated milk and ¼ cup condensed milk. Season to taste with salt and white pepper. Mix 1 tbsp cornstarch with 1 tbsp water in a cup before pouring it into the pan. Stir well until the buttermilk sauce thickens. When the buttermilk sauce thickens, remove the pan from the heat and add the crispy fried chicken. Mix thoroughly so that the chicken is well coated with the savoury sauce.

BUTTERMILK BAKED CHICKEN

Steps:

• Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.

HOW TO MAKE BUTTERMILK CHICKEN TENDERS

Steps:

• Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
• In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
• In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
• Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
• Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
• Carefully remove chicken from oil and drain on paper towels.

BAKED BUTTERMILK CHICKEN DINNER

Steps:

• Preheat oven to 400°F. Empty coleslaw blend into medium bowl. Add dressing; toss to coat. Cover. Refrigerate until ready to serve. Place coating mix, poultry seasoning and pepper in shaker bag. Close bag; shake gently to mix.
• Moisten chicken with buttermilk, turning to evenly coat both sides of each chicken breast. Gently shake off excess buttermilk. Add 1 or 2 pieces of chicken to shaker bag; shake until evenly coated. Place in single layer in foil-lined 15x10x1-inch baking pan. Discard bag and any remaining coating mix.
• Bake 20 min. or until chicken is cooked through (170°F). Serve with the coleslaw and sweet potatoes.

BUTTERMILK FRIED CHICKEN

Steps:

• Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs.
• Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well.
• Put the buttermilk and egg in another bowl and lightly whisk until well combined.
• Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated.
• Using your other hand, roll the chicken in the spiced flour until covered all over.
• Place the chicken on a wire rack with a baking tray underneath. Now you're ready to start frying.
• Fill a deep cast-iron frying pan or heavy- based medium saucepan half full with oil and heat until the temperature reaches 170C on a cooking thermometer. Put a wire rack on a second tray, ready to drain the fried chicken.
• Heat oven to 160C/140C fan/gas 3. Place 3-4 pieces of chicken into the hot oil. Don't overcrowd the pan. Cook for 10-12 mins. Poke your thermometer into the meat next to the bone - it will be cooked when it reaches 73C.
• The oil temperature will drop when you add the chicken - adjust the heat to keep it steady at 140C during the cooking process. Once cooked, transfer to the clean wire rack and keep warm in the oven. Bring the oil back to 170C before cooking the next batch. Serve with your choice of sides.

BUTTERMILK CHICKEN

Steps:

• Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
• In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
• Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
• Bake until chicken is golden brown, about 35 minutes.

OVEN-BAKED BUTTERMILK CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine golden onion recipe soup mix with flour; set aside.
• Beat eggs with buttermilk.
• Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
• Place in large shallow baking pan, on rack, and chill 30 minutes.
• Drizzle with butter, then bake 45 minutes or until well done.
• NOTE:
• This is a great recipe for picnics or just eating on the patio.

BAKED BUTTERMILK CHICKEN

Steps:

• Preheat oven to 425F.
• Melt butter in a 9x13 inch pan.
• Place ½ cup of the buttermilk onto a shallow dish, set aside the rest.
• In another shallow dish, mix together the flour, salt and two kinds of pepper.
• Dip chicken in the buttermilk and then dredge the chicken into the flour mixture.
• Place the dredged chicken in the prepared pan.
• Bake uncovered for 30 minutes.
• Turn the chicken over and bake for 15 minutes more.
• Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.
• Pour over chicken and bake for an additional 15 minutes.
• Transfer the chicken onto a serving platter and garnish with parsley.
• Stir the gravy up real well and then transfer to a gravy boat or other serving dish.
• Serve topped with the pan gravy and a side of mashed potatoes or rice.

BUTTERMILK BAKED CHICKEN

Steps:

• Set each breast in between two layers of plastic wrap and flatten to 3/4 inch thickness by using a mallet or rolling pin. Soak chicken in buttermilk for at least 30 minutes.
• In a shallow dish, combine remaining ingredients. Shake excess buttermilk off each piece of chicken and coat in the bread mixture.
• Lay in a single layer on a baking sheet and bake in preheated 400 degree F oven for about 20 minutes or until the internal temperature reaches 165 degrees F.

BUTTERMILK CHICKEN TENDERS

Steps:

• 1. Place the chicken tenders in a resealable bag or shallow dish. 2. Add the buttermilk, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bag and give it a shake to evenly coat the chicken. 3. Let the chicken marinate for at least 2 hours or up to 24 hours. 4. After the marinade time, place the panko bread crumbs in a shallow plate or pan, and add the remaining 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Toss to combine. 5. Remove each chicken finger from the buttermilk marinade, and place it immediately in the panko crumbs. Toss to coat the chicken in the crumbs very well, and use your fingers to press the crumbs so that they adhere. 6. Repeat with all of the chicken, and then place the chicken on a plate in the fridge while you heat up the oil. 7. Add the oil to an 8-10" skillet, and turn the heat to medium high. When the oil is hot and just starting to ripple, add as many chicken fingers to the pan as possible, without overcrowding the pan. 8. Fry the chicken on each side until golden brown, about 4-6 minutes. Flip the chicken and fry on the other side. As the chicken is golden brown on all sides, remove it from the skillet to a plate lined with paper towels to drain. 9. Serve hot with desired dipping sauces.

CHICKEN BREASTS WITH BUTTERMILK

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
• Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.
• Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
• Meanwhile, mix remaining buttermilk with condensed soup.
• Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.

SPICY BUTTERMILK BAKED CHICKEN TENDERLOINS

Steps:

• Whisk the buttermilk, hot sauce, paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp cayenne pepper together in a resealable container. Add the chicken tenderloins and marinate for at least 2 hours.
• Preheat oven to 400F.
• Transfer the chicken tenderloins from the marinade to a baking sheet with a wire rack.** Discard the remaining marinade.
• Mix the remaining 1/2 tsp of salt and pepper with the remaining 1/4 tsp of cayenne pepper to sprinkle on top of the tenderloins.
• Bake for 15-18 minutes or until the chicken tenderloins reach an internal temperature of 165F. Remove from the oven and let the chicken rest for at least 5 minutes before serving.

TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN

Steps:

• Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
• Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
• Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
• Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
• Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
• Bake the chicken:
• Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
• Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
• Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.

32 BEST WAYS TO USE BUTTERMILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a buttermilk dish in 30 minutes or less!

SOUTHWEST BUTTERMILK BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine cumin, paprika, chili powder, oregano, garlic powder and onion powder; season with salt and pepper, to taste. Season chicken thighs with spice mixture, rubbing in thoroughly on all sides. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove from heat and stir in buttermilk. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve chicken immediately, garnished with cilantro, if desired.

BUTTERMILK CHICKEN

Steps:

• Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.
• Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge.
• Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight.
• Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade.
• Roast the chicken for 35-40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips.

BUTTERMILK BAKED CHICKEN

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.

BUTTERMILK ROAST CHICKEN RECIPE

Steps:

• Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.
• Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.
• In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.
• Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.
• Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.
• Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.
• When ready to roast preheat oven to 400 degrees.
• Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.
• Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don't always truss).
• Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it's reached the desired level of browning (depending on your oven you may find it's reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).
• Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.
• Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.