Buttermilk Marinade Food

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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 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 BARBECUE CHICKEN



Buttermilk Barbecue Chicken image

Buttermilk is a very popular marinade for fried chicken, but for whatever reason, it isn't often used with other chicken cooking methods. Which is kind of surprising, especially when you taste just how effective it is for something like this beautiful barbecued chicken. Yogurt, a very similar product, is quite popular in grilled chicken marinades. So, why not use buttermilk? This goes great with coleslaw, potato salad, and a squeeze of lemon.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 7h5m

Yield 6

Number Of Ingredients 11

2 cups buttermilk
¼ cup brown sugar
1 tablespoon apple cider vinegar
4 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon ground black pepper
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2 tablespoons kosher salt
1 (3 pound) whole chicken

Steps:

  • Whisk buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt together in a bowl.
  • Trim wing flats from the chicken. Cut along both sides of the backbone from the tail to the neck; remove backbone. Make a 1/4-inch-deep cut through the piece of cartilage in the center. Open up both sides to reveal breastbone; lift out. Cut chicken in half through the center line.
  • Place both halves in a resealable zip-top bag and pour in the buttermilk marinade. Place the bag in a bowl to catch any leaks. Press air out and seal. Marinate in the fridge for 6 to 18 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and transfer onto a paper towel-lined plate. Blot off excess marinade.
  • Place chicken on the grill cut-side down, skin-side up; cover and cook for 20 minutes.
  • Flip chicken over and continue grilling for 7 to 10 minutes. Flip once more and grill until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 322.5 calories, Carbohydrate 15.4 g, Cholesterol 116.9 mg, Fat 10.5 g, Fiber 1 g, Protein 40.2 g, SaturatedFat 3.1 g, Sodium 2120.2 mg, Sugar 13 g

GRILLED CHICKEN WITH BUTTERMILK MARINADE



Grilled Chicken With Buttermilk Marinade image

Grilled Chicken with Buttermilk Marinade is juicy and flavourful. This Grilled Chicken Marinade made with Buttermilk, garlic, herb, spice is easy and quick to make. Best for a quick weeknight dinner or for summer barbeques.

Provided by Subhasmita

Categories     Main Course

Time 15m

Number Of Ingredients 9

4 chicken breast (medium size)
1.5 cups buttermilk
1 tablespoon Minced garlic
1 teaspoon Onion powder
2 teaspoon Italian seasoning ((or mixed dry herb))
1/2 teaspoon chili powder
1 tablespoon brown sugar
Salt and Pepper as per taste
2 tablespoon Melted salted Butter

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.

Nutrition Facts : ServingSize 100 g, Calories 336 kcal, Carbohydrate 10 g, Protein 51 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 154 mg, Sodium 362 mg, Sugar 8 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

BUTTERMILK MARINATED DEEP-FRIED CHICKEN THIGHS



Buttermilk Marinated Deep-Fried Chicken Thighs image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

4 boneless chicken breasts
4 boneless chicken thighs
Salt and freshly ground black pepper
3 cups buttermilk
1 liter canola, approximately, as needed for deep-frying
2 cups all-purpose flour, approximately, as needed for breading stage
3 to 5 eggs beaten, as needed for egg wash
3 cups cornmeal, approximately, as needed for breading stage
1 tablespoon paprika (you may need more if you use more cornmeal in breading)

Steps:

  • Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
  • Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
  • Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.

BUTTERMILK HERB MARINADE



Buttermilk Herb Marinade image

This is a great marinade to use on chicken or pork. The buttermilk has a tangy kick and it works well as a tenderizer. Just marinate for 1 to 4 hours and discard the marinade and cook.

Provided by Nimz_

Categories     Chicken

Time 1h10m

Yield 1 cup

Number Of Ingredients 9

1 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon kosher salt
1/2 teaspoon dried marjoram
1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 180.8, Fat 3, SaturatedFat 1.5, Cholesterol 9.8, Sodium 2755.2, Carbohydrate 31.8, Fiber 1.6, Sugar 29.1, Protein 9.1

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



These Buttermilk Chicken Breasts Will Be Your Go-To Freezer Meal image

Marinate these buttermilk-herb chicken breasts ahead of time and freeze them for the ultimate quick and easy meal solution.

Provided by Marianne Wren

Categories     Chicken Breast Recipes, Dinner Tonight

Time 35m

Yield 6

Number Of Ingredients 8

1 cup whole buttermilk
2 tbsp Dijon mustard (TRY: Woodstock Organic Dijon Mustard)
2 tbsp each minced fresh rosemary, chives and thyme
3 cloves garlic, minced
1 tsp sweet paprika (TRY: Simply Organic Paprika)
½ tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
¼ tsp sea salt
6 5-oz boneless, skinless chicken breasts

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.

Nutrition Facts : Calories 159 calories

HOW TO MAKE CHICKEN BREASTS WITH A BUTTERMILK MARINADE



HOW TO MAKE CHICKEN BREASTS WITH A BUTTERMILK MARINADE image

This buttermilk marinade will make chicken breasts moist, delicious, tender, and simply irresistible!

Provided by Mary Beth

Categories     Recipes

Time 8h40m

Number Of Ingredients 3

2 tablespoons white vinegar OR fresh lemon juice
1 cup of milk - whole (low-fat or skim)
1 pound Chicken Breasts

Steps:

  • Add 2 tablespoons of white vinegar or fresh lemon juice to a measuring cup. Add enough milk to equal 1 cup.
  • Mix gently and let stand 20 to 30 minutes at room temperature.
  • Add prepared chicken breasts to a glass bowl or plastic bag.
  • Pour buttermilk mixture over chicken breasts. Cover, refrigerate an dallow to marinate for at least 8 hours or overnight up to 24 hours.
  • Cook, bake, fry, or grill as desired.

Nutrition Facts : Calories 167 kcal, Carbohydrate 3 g, Protein 26 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 78 mg, Sodium 157 mg, Sugar 3 g, ServingSize 1 serving

BUTTERMILK BRINED PORK CHOPS



Buttermilk Brined Pork Chops image

This simple, easy brine recipe uses buttermilk for the most tender, juicy pork chops. Buttermilk helps tenderize the pork, keep the pork chops moist, and gives them a zesty, flavorful taste.

Provided by Renae

Categories     Main Course     Dinner

Time 25m

Number Of Ingredients 9

1.5 cups buttermilk
2 Tbsp brown sugar, packed
4 Tbsp olive oil, divided
4 cloves garlic, smashed
2 dried bay leaves
2 tsp hot sauce ( (or 1 tsp red pepper flakes + 1 tsp vinegar))
4 bone in, center cut pork chops
Kosher salt (or all purpose seasoning)
ground pepper ((or peppercorns))

Steps:

  • Make the buttermilk brine: Mix buttermilk, brown sugar, 2 Tablespoons olive oil, garlic, bay leaves, and hot sauce together in a large shallow bowl or ziplock bag.
  • Add the pork chops to the brine, ensuring they are completely submerged. If using a bowl, cover it. Refrigerate pork chops in brine for at least 8 hours and up to 24 hours.
  • Remove the pork chops from the brine. Discard the brine. Rinse the pork chops and dry with paper towels.
  • Rub or brush pork chops with 2 tablespoons of olive oil. Season with salt and pepper or all purpose seasoning. Let meat sit at room temperature for 30 minutes.
  • Preheat your skillet (cast iron is perfect for this!) on medium high heat and add 1/4" of cooking oil. Gently add pork chops to the skillet without overcrowding them. If your skillet is too small, fry them in batches.
  • Cook for 4-5 minutes per side. Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
  • Preheat your air fryer to 400º for 5 minutes. Cook pork chops in air fryer at 400 degrees for 5 minutes, then flip and cook for another 5 minutes.
  • Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
  • Preheat the oven to 375º. Place the pork chops in an oven safe dish and bake for 15 minutes.
  • Use a meat thermometer, take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.To give the pork chops a golden, seared look, place them under a broiler for 2-3 minutes.
  • Preheat grill to medium high heat (about 375º) and lightly brush the grates with vegetable oil. Grill pork chops for 7 minutes per side over direct heat.
  • Use a meat thermometer to take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.
  • Let pork rest for 5 minutes before serving. Garnish with parsley, if desired.

Nutrition Facts : Calories 415 kcal, Carbohydrate 11 g, Protein 32 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 237 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 pork chop

BUTTERMILK FRIED CHICKEN TENDERS



Buttermilk Fried Chicken Tenders image

One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 4

Number Of Ingredients 14

2 pounds chicken tenderloins
1 cup buttermilk
1½ teaspoons salt
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
1½ cups all purpose flour
1½ teaspoons baking powder
1 heaping teaspoon salt
¾ teaspoon black pepper
¾ teaspoon garlic powder
¾ teaspoon paprika
3 tablespoons buttermilk
3-4 cups vegetable oil, for cooking

Steps:

  • To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
  • To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
  • Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
  • To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
  • Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
  • Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
  • Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

Nutrition Facts : Calories 925, Fat 51, Carbohydrate 75g, Protein 41g, SaturatedFat 1, Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg

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

CHICKEN MARINATED IN BUTTERMILK AND NUTMEG



Chicken Marinated in Buttermilk and Nutmeg image

Provided by Zeste

Time 4h40m

Yield 4

Number Of Ingredients 8

1 whole chicken, cut into 8 pieces
1 1/2 cup (375 mL) buttermilk
2 clove garlic, peeled and crushed
1/2 tsp. (3 mL) ground nutmeg
1/4 tsp. (1 mL) ground mace
2 tsp. (10 mL) honey
2 sprigs fresh thyme, crushed between the fingers
salt and freshly ground pepper

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.

BUTTERMILK CHICKEN



Buttermilk chicken image

Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or baked potatoes. Each serving provides 263 kcal, 35g protein, 7g carbohydrates (of which 7g sugars), 10.5g fat (of which 3g saturates), 0g fibre and 1.7g salt.

Provided by Justine Pattison

Categories     Main course

Yield Serves 4

Number Of Ingredients 9

3 garlic cloves, peeled
284-300ml/approx. ½ pint buttermilk
10g/⅓oz fresh flatleaf parsley (optional)
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
1 tbsp soft light brown sugar or runny honey
1 tsp flaked sea salt or ½ tsp fine salt
1 tsp coarsely ground black pepper
4 chicken thighs
4 chicken drumsticks

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.

Nutrition Facts : Calories 263kcal, Carbohydrate 7g, Fat 10.5g, Fiber 0g, Protein 35g, SaturatedFat 3g, Sugar 7g

GARLIC AND HERB MARINATED BUTTERMILK CHICKEN



Garlic and Herb Marinated Buttermilk Chicken image

This oven baked buttermilk chicken is tender, juicy and bakes up perfectly for dinner thanks to a garlic and herb seasoned buttermilk marinade.

Provided by Karlynn Johnston

Categories     Main Course

Number Of Ingredients 9

2 cups buttermilk
1 tablespoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon black pepper
2 teaspoons coarse sea salt
8-10 chicken thighs (bone-in skin on)

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.

Nutrition Facts : Calories 236 kcal, Carbohydrate 4 g, Protein 26 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 716 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BUTTERMILK MARINADE



Buttermilk Marinade image

Use this tangy recipe with chicken fish, or other seafood.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Marinades 2 pounds of meat or fish

Number Of Ingredients 5

1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)

Steps:

  • In a small bowl, whisk together fresh lemon juice, lemon zest, buttermilk, fresh dill, and garlic. Serve with meat of your choice.

More about "buttermilk marinade food"

BUTTERMILK CHICKEN RECIPE - SHE WEARS MANY HATS
buttermilk-chicken-recipe-she-wears-many-hats image
Instructions. In a small bowl or measuring cup, whisk together buttermilk, garlic powder, Italian seasonings, red pepper, and 2 teaspoons …
From shewearsmanyhats.com
4.4/5 (318)
Category Main Dishes
Servings 6
Total Time 1 hr
  • In a small bowl or measuring cup, whisk together buttermilk, garlic powder, Italian seasonings, red pepper, and 2 teaspoons salt.
  • Pour buttermilk mixture into large ziptop plastic bag or large baking dish; add chicken and toss to coat. Seal/cover and refrigerate for at least 2 hours or up to overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
  • Heat grill to medium-low*. Place marinated chicken (discard the marinade) on grill, cover and cook, turning occasionally, until golden brown and cooked through, about 30 to 40 minutes.


BUTTERMILK MARINADE | RACHAEL RAY IN SEASON
buttermilk-marinade-rachael-ray-in-season image
Instructions Checklist. Step 1. In bowl, mix buttermilk, 1/4 cup EVOO and next 3 ingredients. Add fish; let marinate in fridge 20 minutes. Pat dry, brush with …
From rachaelraymag.com


NORDIC BUTTERMILK MARINADE RECIPE ON HONEST COOKING
nordic-buttermilk-marinade-recipe-on-honest-cooking image
Spring food is usually a celebration of all the fresh, new, green ingredients, ... Try this buttermilk marinade instead of the ordinary redwine …
From honestcooking.com
5/5 (1)
Category Side/Main
Author Mia Irene Kristensen
Total Time 48 hrs


BUTTERMILK-BAKED CHICKEN RECIPE - FOOD REPUBLIC
buttermilk-baked-chicken-recipe-food-republic image
To prepare the marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion and garlic together to …
From foodrepublic.com
Servings 4
Estimated Reading Time 2 mins


HOW TO MARINATE WITH BUTTERMILK - LEAFTV
how-to-marinate-with-buttermilk-leaftv image
Buttermilk is good for much more than just pancakes and salad dressings. When you use it as a marinade, it adds delicate flavor to foods. It also packs a gentle punch of acidity that tenderizes effectively without toughening meat, which …
From leaf.tv


OVEN-FRIED BUTTERMILK CHICKEN - CANADIAN LIVING
oven-fried-buttermilk-chicken-canadian-living image
In separate bowl, whisk together buttermilk and half of the thyme mixture; add chicken and turn to coat. Cover and refrigerate for 8 hours or for up to 24 hours. In shallow dish, combine panko and remaining thyme mixture. …
From canadianliving.com


BUTTERMILK CHICKEN MARINADE (FOR GRILLED CHICKEN) - FOXES ...
Gather the ingredients for this buttermilk chicken marinade: buttermilk – you’ll need 1-1/2 cups buttermilk for this buttermilk marinade, which is 3/4 of a pint-sized bottle. …
From foxeslovelemons.com
4.5/5 (50)
Total Time 2 hrs 26 mins
Cuisine American
Calories 550 per serving
  • Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or up to overnight.
  • Preheat outdoor grill for direct grilling over medium heat, as well as an indirect grilling area on the grill, if possible. Remove chicken from marinade, shaking off excess marinade; discard marinade.
  • Lightly oil grill grates. Transfer chicken to grill over direct heat and cook 16 to 18 minutes or until internal temperature reaches 165 degrees F, turning occasionally. If chicken starts to flare up over direct heat, move to indirect heat area of the grill and continue cooking until cooked through.


RENATE’S UNIQUE BUTTERMILK MARINATED SAUERBRATEN - FOOD.COM
Buttermilk enough to COVER whole roast. Add to buttermilk: 12 whole pepper corns. 2 bay leaves, crushed and broken. 2 large onions, sliced. Place roast and marinade …
From food.com
5/5 (1)
Total Time 2 hrs
Category German
Calories 611 per serving


SAMIN'S NOSRAT'S BUTTERMILK MARINATED CHICKEN - AT THE ...

From atthekitchentable.com
Estimated Reading Time 6 mins
  • 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.
  • Stir 2 tablespoons of kosher salt or 4 tablespoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk.
  • Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. If you’re so inclined, over the next 24 hours you can turn the bag 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. Preheat the oven to 425°F, with a rack set in the centre 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 of the chicken with a piece of butcher’s twine.
  • Slide the pan all the way to the back of the oven on the centre rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the centre of the oven (the back corners tend to be the hottest spots in the over, so this orientation protects the breast from overcooking before the legs are done).
  • After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back 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.
  • When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.


BUTTERMILK MARINATED PORK CHOPS - TODAY.COM
4 6-ounce center-cut bone-in pork chops (about 1/2 inch thick) 3 cup buttermilk. 1 tablespoon cayenne. 1 tablespoon cumin. 1 tablespoon paprika. 2 tablespoon salt, plus more …
From today.com
Cuisine American
Author Kimberly Schlapman


CRISPY BUTTERMILK FRIED CHICKEN RECIPE - FOOD & WINE
A buttermilk marinade with a touch of cayenne ensures juicy meat, while a flour dredge spiked with garlic and onion powder delivers a crunchy, flavorful crust in every bite. …
From foodandwine.com
5/5
Category Chicken
  • In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
  • In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.
  • Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.
  • In a deep skillet, heat 1 inch of oil to 350°. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.


BUTTERMILK GRILLED STEAK - FRAMED COOKS
Instructions. Combine buttermilk, garlic and rosemary. Grind in a generous amount of pepper. Pour into a zippered plastic bag. Add the steak to the bag, seal and turn it over a …
From framedcooks.com
5/5 (4)
Total Time 15 mins
Category Dinner
Calories 178 per serving
  • Combine buttermilk, garlic and rosemary. Grind in a generous amount of pepper. Pour into a zippered plastic bag.
  • Add the steak to the bag, seal and turn it over a few times to make sure the steak is coated. Place in fridge for at least 8 hours, or overnight.
  • Transfer steak to cutting board, cover with foil and let rest for 5 minutes before slicing and serving.


5 WAYS TO COOK CHICKEN SOAKED IN BUTTERMILK (MOST TENDER ...

From foodhow.com
  • Oven-Baked Buttermilk Chicken. After marinating your chicken (ideally overnight), remove it from the fridge 30 minutes before cooking for maximum tenderness.
  • Air-Fried Buttermilk Chicken. After marinating your chicken (ideally 12-24 hours), remove it from the fridge 30 minutes before cooking for achive the maximum tenderness.
  • Slow Cooker Buttermilk Chicken. After marinating, remove the chicken from the fridge 30 minutes before you start cooking. Pour the chicken and all the buttermilk marinade into the slow cooker and cover.
  • Barbecued Buttermilk Chicken. After marinating the chicken overnight, take it out of the fridge 30 minutes before cooking. Remove each piece from the marinade and gently wipe off the excess buttermilk.
  • Deep-Fried Buttermilk Chicken. These instruction will also work for shallow frying. After marinating your chicken (preferably for 12 hours or more), remove it from the fridge for about 30 minutes before deep frying for maximum tenderness.


HOW TO MAKE A BUTTERMILK SUBSTITUTE, 3 WAYS - FOOD NETWORK
In this case, use an equal measurement of milk for the buttermilk amount. Buttermilk Substitute for Dips and Dressings Plain yogurt works well if you're making a dip, dressing or marinade.
From foodnetwork.com
Author Food Network Kitchen


ULTIMATE BUTTERMILK-MARINATED FRIED CHICKEN BREASTS | …
Stir together 4 cups water, 1/4 cup salt, peppercorns, and bay leaf in a medium saucepan; bring to a boil over medium-high. Meanwhile, place ice cubes in …
From foodandwine.com
Category Chicken
Total Time 6 hrs 40 mins


BUTTERMILK MARINADE - COOK WITH LARS
Buttermilk Marinade. Brining is the act of soaking ingredients in water with salt (and sometimes sugar). This soak causes salt and/or sugar to penetrate into the chicken meat and at the same time pulls more water in. The meat becomes more plump and flavorful. Chef Lars. Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List. This recipe is in your …
From cookwithlars.com
Cuisine American
Estimated Reading Time 1 min
Servings 5
Total Time 10 mins


WHAT TO DO WITH LEFTOVER BUTTERMILK | BON APPéTIT
If you find Kate's Buttermilk, snag it. It's the real deal, made the old-fashioned way.. Laura Murray. Speaking of chicken (we were!), buttermilk tenderizes meat, which makes it a great marinade.
From bonappetit.com
Author Sarah Jampel


CHICKEN MARINATED IN BUTTERMILK AND NUTMEG | METRO
Preparation. 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.
From www1-ppr.metro.ca
Servings 4
Total Time 4 hrs 40 mins


BUTTERMILK COOKING TIPS AND HINTS - THE SPRUCE EATS
The acidic properties of buttermilk make it an effective and flavorful marinade, particularly with poultry.It is used as an acidic ingredient in baked goods to combat dingy grayish discoloring often caused by the chemical reaction of blueberries, walnuts, and other foods that give off a blue cast.It also promotes browning of baked goods and improves texture.
From thespruceeats.com
Estimated Reading Time 1 min


BLACK FOLKS BUTTERMILK FRIED CHICKEN RECIPE - THE SOUL ...
Instructions for soul food buttermilk Southern fried chicken. Pour the peanut oil (preferred) or vegetable oil into a deep fryer, 6-quart skillet, or Dutch oven until the oil is 1-inch deep. Heat the oil over medium heat or until it reaches 350 degrees F. …
From thesoulfoodpot.com
Ratings 1
Calories 2249 per serving
Category Main Course


BUTTERMILK MARINADE | RICARDO - RICARDO CUISINE
Preparation. In a dish or in a large sealable plastic bag, combine all the ingredients. Add chicken, pork or shrimp and coat well with the marinade. Cover the dish or seal the bag. Refrigerate for 8 to 24 hours.
From ricardocuisine.com
5/5 (3)
Total Time 5 mins
Category Appetizers
Calories 35 per serving


HOW LONG CAN YOU MARINATE CHICKEN IN BUTTERMILK? - FOODS ...
1. Cook your chicken on the stovetop, grill, or oven. 2. Cool completely before adding it into a bowl with the buttermilk. 3. Marinate for at least an hour before cooking the dish! 4. Top with breadcrumbs or cheese, then bake for about 10 minutes. 5.
From foodsquestions.com


BUTTERMILK-MARINATED TURKEY RECIPE - OPRAH.COM
In a blender, puree until smooth 2 cups buttermilk, soy sauce, honey, salt, ginger, garlic, basil, crushed red pepper, and black pepper. Place turkey in a brining or roasting bag, pour in contents of blender and remaining 21/2 quarts buttermilk, and tightly tie bag closed. Carefully shake and turn bag to coat turkey. Place in a large bowl or pan and refrigerate 24 hours, turning halfway …
From oprah.com


BUTTERMILK MARINADE | RECIPES FOR COOKING, BAKING, GRILLING
Many delicious recipes from Buttermilk marinade at Foodtempel. Cook, bake, enjoy - this is how the world cooks.
From foodtempel.com


MARINATE SHRIMP IN BUTTERMILK RECIPES
Marinate: Using buttermilk and seasoning, marinate the shrimp for 30 minutes. Bread Shrimp: Dip shrimp in flour … From letseatcuisine.com. Place shrimp in a large bowl, coat with mustard and spices such as garlic powder, onion powder, tony’s seasoning. Pour in buttermilk and set inside refrigerator to marinate for 30 minutes.
From tfrecipes.com


BUTTERMILK MARINADE FOR CHICKEN FINGERS - ALL INFORMATION ...
Buttermilk-marinated chicken fingers - A Toast and Tea top www.atoastandtea.com. Directions: Place chicken strips in a bowl, and cover with buttermilk.Sprinkle on 1/2 teaspoon of salt and stir to mix in. Cover with plastic wrap and marinate in the refrigerator, ideally overnight, but for at least 1 hour. Preheat the oven to 475F.
From therecipes.info


BEST BUTCHIE’S BUTTERMILK FRIED CHICKEN WINGS RECIPES ...
Step 1. Prepare the marinade in a deep container, add the 2 cups (500 mL) of buttermilk and house rub, mix well. Step 2. Add the 4 lbs (2 kg) of raw chicken wings. Cover and place in the fridge and marinade for 8 hours maximum, 3 hours minimum. Step 3. Remove wings from the marinade and dry well using paper towel.
From foodnetwork.ca


BUTTERMILK MARINATED BAKED CHICKEN BREAST - ALL ...
Buttermilk-Baked Chicken Recipe - Food Republic top www.foodrepublic.com. Press out the air, seal the bag and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days. When ready to cook the chicken, preheat the oven to 400 degrees F. Remove the chicken from the marinade, wiping off any excess buttermilk, and discard.Season both sides of the …
From therecipes.info


HERB AND BUTTERMILK MARINADE RECIPE - FOOD NEWS
Herb And Buttermilk Marinade Recipes. The buttermilk dressing for this easy and healthy chicken salad recipe calls for using dried herbs, which gives you a more intense flavor blast and cuts down on prep time. Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely …
From foodnewsnews.com


BUTTERMILK MARINADE FOR BEEF RECIPES
1 cup buttermilk. Steps: Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top., Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm.
From tfrecipes.com


BUTTERMILK CHICKEN BREAST MARINADE RECIPES - ALL ...
Zaxby's Grilled Chicken Marinade Recipe All information . 6 hours ago Zaxbys Grilled Chicken Marinade Recipes great www.tfrecipes.com. 2.Place the chicken and buttermilk into a shallow dish and cover. 3.Chill the chicken for at least fifteen minutes. 4.Pour the oil into a deep frying pan and heat to 375 degrees. 5.Combine the bread crumbs, cornflakes, salt, pepper, and Italian …
From therecipes.info


SIMPLY SOUTHERN: BUTTERMILK MARINATED PORK CHOPS, MORE
Kimberly Schlapman from the Grammy-winning country group, Little Big Town is also a winner in the kitchen. Here, she shares her delicious recipes for buttermilk marinated pork chops, smoked mac ...
From today.com


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