Buttermilk Herbed Chicken Thighs Recipes

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.

BUTTERMILK MARINATED DEEP-FRIED CHICKEN THIGHS

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.

BAKED BUTTERMILK MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 425 degrees F.
• Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
• Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
• Divide mixture into two portions and set one portion aside.
• Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
• Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
• Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
• To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

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 BRINED CHICKEN THIGHS

Steps:

• Add the chicken, buttermilk, 2 sprigs of rosemary, 1 teaspoon salt and 1/2 teaspoon pepper to a large resealable plastic bag. Let marinate, refrigerated, for 4 hours or up to overnight.
• Preheat the oven to 425 degrees F.
• Add the potatoes, 2 tablespoons chopped rosemary, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons olive oil to a large bowl. Toss together until everything is coated. Pour onto a rimmed baking sheet and spread in an even layer. Reserve the bowl. Bake for 40 minutes.
• Add the broccoli to the same bowl. Add 2 tablespoons olive oil, 1/2 teaspoon salt and a little lemon zest. The Add broccoli to the baking sheet with the potatoes and toss to combine. Return to the oven and cook until tender, about 20 minutes.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Remove the chicken thighs from the marinade one by one, shaking the remaining buttermilk off lightly, and add to the skillet. Cook until the thighs are slightly charred, 6 to 7 minutes. Flip and cook on the other side until fully cooked, another 6 to 7 minutes. Serve the chicken with a side of potatoes and broccoli. Garnish with fresh rosemary and lemon juice.

BUTTERMILK HERBED CHICKEN THIGHS

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Trim the chicken thighs of any excess skin and fat. Rinse under cold water. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally. Remove the thighs from the bag and discard the marinade. Wipe the marinade off the thighs with paper towels. Lightly brush or spray with olive oil. Sear the thighs, skin side down, over Direct Medium heat for 4 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes more. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

CREAMY BUTTERMILK BAKED CHICKEN THIGHS

Steps:

• Set oven to 425 degrees F.
• Set oven rack to lowest position.
• Spray an 11 x 7 or a 13 x 9-inch baking dish with cooking spray.
• Place the cubed butter in the baking dish and melt in the oven until hot and bubbly (about 8 minutes).
• Meanwhile place 3/4 cup buttermilk into a shallow bowl.
• In another shallow bowl combine the flour with 1 teaspoon garlic powder, black pepper and 1/4 teaspoon seasoned salt.
• Firstly coat the chicken in buttermilk (allowing excess to drip off) then coat 1 pieces of chicken at a time into the flour mixture.
• Place the chicken into the hot baking dish skin side down in the pan.
• Bake (425 degrees F) for 20 minutes.
• Turn the chicken over and continue to bake for another 10 minutes more.
• Meanwhile for the sauce; in a bowl mix 1 cup buttermilk with the cream of mushroom soup 1/2 teaspoon seasoned salt, 1 teaspoon garlic powder, onion powder, black pepper and cayenne pepper until smooth, then mix in 3/4 cup cheddar cheese.
• Pour over and around the chicken then place back in the oven and continue to bake for another 15-20 minutes or until hot and bubbly.
• Sprinkle the top with remaining 1/2 cup (or more) cheddar cheese and allow to melt.

BUTTERMILK HERBED CHICKEN THIGHS

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Trim the chicken thighs of any excess skin and fat. Rinse under cold water. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally. Remove the thighs from the bag and discard the marinade. Wipe the marinade off the thighs with paper towels. Lightly brush or spray with olive oil. Sear the thighs, skin side down, over Direct Medium heat for 4 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes more. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.