Buttermilk Chicken Nigella Lawson Recipes

BUTTERMILK ROAST CHICKEN

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.

RITZY CHICKEN NUGGETS

Steps:

• Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
• Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
• When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
• Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
• Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
• Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.
• Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix. Arrange on a couple of plates and sprinkle over the parsley. Serve with the chicken nuggets.

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.

BUTTERMILK CHICKEN - NIGELLA LAWSON

Steps:

• Combine all ingredients (use 4 tbsp oil) in a large ziptop bag. Refrigerate several hours or overnight.
• Remove chicken from marinade and place in a roasting pan. Drizzle with remaining 2 tbsp oil. Roast in a preheated 425F oven for 30 minutes. Serve hot or cold.

NIGELLA LAWSON'S BUTTERMILK CHICKEN RECIPE WITH A TWIST

Steps:

• Place chicken pieces in a large freezer bag or a large bowl. Add buttermilk, ¼ cup of oil, 2 cloves of garlic, pepper, 1 tablespoon of salt, 2 tablespoons of rosemary, and honey. Make sure all the chicken pieces are marinaded in the buttermilk. Cover the bowl with plastic wrap or seal the bag securely and refrigerate overnight.
• When you're ready to cook the chicken, get another large bowl. Place the cubed potatoes, 2 tablespoons of oil, 1 tablespoon of salt, 2 tablespoons of rosemary leaves, the olives, and 2 cloves of garlic into the bowl, and then mix well. Finally, place the potatoes and olives in a single layer in a large roasting pan lined with foil.
• Heat oven to 400 F. Remove the chicken from marinade and shake of excess marinade. Place the chicken on top of the potatoes and drizzle with the remaining 2 tablespoons of oil.
• Roast for 45 minutes, and stir the potatoes and olives halfway and turn the chicken over. Continue roasting until well browned and until juices run clear.
• Serve the potatoes and chicken together.

BUTTERMILK ROASTED CHICKEN

Steps:

• Remove giblets from chicken. Place chicken in heavy large plastic bag. Pour buttermilk into bag. Seal bag. Turn to coat chicken. Refrigerate 1 to 2 days, turning occasionally.
• Position rack in lowest 1/3 of oven and preheat to 400°F. Place rack on baking sheet. Remove chicken from buttermilk marinade and place on rack breast side up. Season with salt and pepper. Roast until juices from thigh run clear when pierced with a small knife, covering loosely with foil toward the end if browning too quickly, approximately 1 hour. Let chicken stand 10 minutes before serving.

BUTTERMILK ROAST CHICKEN

Steps:

• Butterfly chicken by placing it breast side down and using heavy-duty kitchen shears to cut along both sides of the backbone. Discard backbone, turn chicken over and open it like a book. Press it gently to flatten it.
• Place chicken in a large freezer bag. Mix buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey; add to chicken in bag. Seal the bag securely and refrigerate overnight or up to 2 days.
• Heat oven to 400°. Remove chicken from marinade and place on a rack so excess can drip off. Linda a roasting pan with foil and place chicken in the pan. Drizzle with remaining 2 Tbsp oil. Roast for 45 minutes, then reduce heat to 325°. Continue roasting until well browned and juices run clear when chicken is pierced where the leg meets the thigh, about another 20 minutes.
• Place chicken on a carving board and allow to rest for 10 minutes before cutting into quarters. Serve drizzled with pan juices.