Buttermilk And Herb Marinated Chicken Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

SMOKED BUTTERMILK HERB CHICKEN BREASTS

Smoked Buttermilk Herb Chicken Breasts image

We use a Smokenator and Mesquite chips to smoke these boneless skinless breasts. The buttermilk marinade keeps them super moist and juicy without having do an entire chicken or even bone-in skin-on breasts. I am sure it would work just as well with either, though smoking times would definitely have to be increased. The chicken breasts that I have used were huge, so if yours are not as thick, check them sooner. You can also change up the herbs to your liking. Marinating time is not included in the prep time.

Provided by under12parsecs

Categories < 4 Hours

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups buttermilk
1/4 red onion, chopped
6 garlic cloves
1 teaspoon of fresh mint
1 tablespoon fresh oregano
2 tablespoons fresh chives
2 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
2 tablespoons sugar
3 large 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!

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