Buttermilk And Herb Marinated Chicken Food

GRILLED CHICKEN WITH BUTTERMILK MARINADE

Steps:

• Pound chicken breast till it is of uniform thickness. If it is too large, then cut horizontally to two fillets.
• In a ziplock bag or a bowl, add all the ingredients including chicken. Check the seasoning.
• Marinate in the refrigerator for at least 1 hour up to 24 hours.
• Remove Marinated chicken at least 1 hour before cooking and let it come to room temperature. (Letting the chicken to come to room temperature is important).
• Heat the grill pan or the outdoor grill to medium-high heat. Grease the grill lightly.
• Cook each fillet 3-4 minutes on each side. Bast with melted butter in between. The internal temperature reaches 165 F.
• Cover and let it rest for 5 minutes before serving.

BUTTERMILK FRIED CHICKEN

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 HERB MARINADE

Steps:

• In a medium bowl whisk together all the ingredients.
• Marinate chicken or pork for 1 to 4 hours and discard marinade.
• Cook as desired.

BUTTERMILK AND HERB MARINATED CHICKEN

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.

THESE BUTTERMILK CHICKEN BREASTS WILL BE YOUR GO-TO FREEZER MEAL

Steps:

• In a large bowl, whisk together all ingredients except chicken. Transfer marinade to a large zip-top freezer bag or glass container and add chicken. Massage chicken mixture to evenly distribute marinade. Seal bag or container (if using a bag, remove as much air as possible). Freeze for up to 2 months. To cook: Transfer frozen chicken from freezer to fridge and thaw for 24 hours. Preheat oven to 375°F. Remove chicken from marinade and arrange on a parchment-lined baking sheet; discard remaining marinade. Bake chicken until juices run clear and an instant-read thermometer inserted into thickest part of chicken reads 165°F, 20 to 25 minutes. We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

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.

GRILLED HERB-BUTTERMILK CHICKEN WITH TOMATO-BASIL BUTTER

Steps:

• Place one chicken breast inside a food storage bag or under plastic wrap and pound the thicker part of the breast with the flat side of a meat mallet or large skillet to flatten. The chicken will cook evenly when it is an even thickness.
• Whisk together the marinade ingredients in a medium bowl and transfer to a large resealable plastic bag.
• Add the chicken, making sure the marinade surrounds each piece, seal the bag and refrigerate for 1 to 4 hours. Set the butter for the compound butter out on the counter to soften to room temp.
• When ready to grill, start with the tomatoes for the compound butter. Remove chicken from marinade and transfer to a platter while preparing the butter.
• Heat the grill to 400°F.
• Toss the tomatoes with 1 tablespoon of the oil to coat and place on skewers, or use a vegetable grill pan. If using a grill pan, place on the grill while preheating so it is hot when the tomatoes go on it.
• Grill the tomatoes until blistered and charred in places, about 8 minutes. Remove from grill and transfer to a cutting board. Sprinkle with salt and pepper and coarsely chop. Transfer to a mixing bowl and place in the refrigerator for 5-10 minutes to cool.
• Combine with the remaining 2 tablespoons of olive oil, basil, and softened butter until well mixed. Spoon compound butter onto a piece of wax paper in a long, narrow shape, about 2 inches wide by 9 inches long.
• Carefully fold the wax paper over the butter to create a somewhat rounded cylinder shape. Gently place the butter on a flat surface in the freezer while grilling the chicken. (The butter will harden enough to slice and top the chicken.)
• Turn one side or one burner of the grill off to create an indirect heat zone (adjust the other burners to maintain the temperature around 400°F). Place the chicken on the indirect side and close the lid.
• Allow to cook for 4-6 minutes on each side, or until the internal temperature of the chicken is at least 130°F. Move the chicken to directly over the heat to create grill marks and finish cooking, about 2 more minutes per side.
• Remove from grill when the internal temperature of the thickest part is between 153-155°F and tent loosely with foil to rest for 5 minutes.
• Remove the tomato-basil butter from the freezer (or from the fridge if it was made in advance). Slice into approximate 1 tablespoon-sized pieces and place one on top of each piece of chicken while the chicken is tented and resting;
• butter should melt over the chicken. If the butter is still not melted when the chicken is done resting, place in a warm oven for a couple of minutes until ready to serve.

SMOKED BUTTERMILK HERB CHICKEN BREASTS

Steps:

• Combine all ingredients except for the chicken in a blender. Pulse until smooth. Pour over chicken and let marinate in a non-reactive covered dish or plastic zip top bag for 4-24 hours. The longer the brining time, the more flavor they will pick up.
• Remove chicken from the brine and pat dry on paper towels, otherwise the chicken may be too salty.
• Place breasts on the rack of a Weber grill fitted with the Smokenator 1000 filled to manufacturers directions with water/charcoal/wood chips once the temperature of the grill lid is stabilized around 215-230 degrees. Smoke for about 1 1/2-2 hours, being sure to keep the temperature steady and adding charocoal/wood chips as needed to keep a steady amount of smoke.
• Allow the breasts to rest for 5 minutes, then slice and enjoy!

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.

CHICKEN MARINATED IN BUTTERMILK AND NUTMEG

Steps:

• Place the chicken pieces in a plastic bag and add the buttermilk, garlic cloves, nutmeg, mace, honey and thyme. Season.Close the bag and shake so that all the chicken pieces are coated with marinade.Refrigerate at least 4 hours.After the marinating time has elapsed, preheat the grill to medium heat.Remove the chicken pieces from the bag and, with your fingers, remove excess marinade.Place the chicken on a baking sheet and discard the marinade.Season the chicken pieces and cook on the BBQ slowly for about 20 to 25 minutes.Obvisously, the 4 thigh pieces will take longer to cook than breast meat.Remove the chicken from the grill and serve with coleslaw and some hash-browns.

GARLIC AND HERB MARINATED BUTTERMILK CHICKEN

Steps:

• Pour the buttermilk marinade ingredients into a large sealing plastic bag.
• Add in the chicken, seal the bag and then swirl around to coat the chicken completely.
• Place into the refrigerate for at least 4 hours, making sure to turn the bag over once in a while. If you can, marinating overnight is the best.
• When you are ready to cook the chicken, preheat your oven to 375 °F.
• Remove the chicken from the marinade and place onto a baking sheet lined with a rack. Place the pieces 1-2 inches apart, leaving space between.
• Bake in the oven for 30-35 minutes or until the meat reaches an internal temperature of 185 °F.
• Remove and serve.