Buttermilk Marinated Roast Chicken Recipes

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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 ROAST CHICKEN



Buttermilk Roast Chicken image

Buttermilk chicken has long been one of my favourite alfresco summer suppers. My method of choice has usually been to spatchcock/butterfly a chicken - or rather, many chickens - and then cut them into feisty quarters to layer up on serving plates. I've altered this to make cooking speedier and conveying easier, by starting off with drumsticks.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 8

12 chicken drumsticks (approximately 3 pounds total weight)
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, bruised and skins removed
1 tablespoon crushed peppercorns
1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt
1 teaspoon ground cumin
1 tablespoon maple syrup

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 BAKED CHICKEN



Buttermilk Baked Chicken image

Provided by Patrick and Gina Neely : Food Network

Time 13h

Yield 4 servings

Number Of Ingredients 11

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
  • Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
  • Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

GARLIC BUTTERMILK ROAST CHICKEN



Garlic Buttermilk Roast Chicken image

Buttermilk roast chicken with a twist of Southern cooking. If you have time, let the chicken soak in buttermilk for an hour or overnight.

Provided by ckh

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 5

Number Of Ingredients 4

1 cup buttermilk
1 (7.6 ounce) package dry garlic potato flakes
⅓ cup grated Parmesan cheese
5 (6 ounce) pieces of chicken, skin removed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
  • Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
  • Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 39.6 g, Cholesterol 103.6 mg, Fat 6 g, Fiber 2.1 g, Protein 43.1 g, SaturatedFat 2.3 g, Sodium 268.7 mg, Sugar 2.4 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 ROAST CHICKEN



Buttermilk Roast Chicken image

The buttermilk-dill marinade is what makes this a standout roast chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 8h35m

Number Of Ingredients 5

3 1/2 pounds bone-in, skin-on chicken pieces
2 cups buttermilk
Zest of 1 lemon
2 tablespoons chopped fresh dill
Coarse salt and pepper

Steps:

  • In a large bowl, combine chicken, buttermilk, zest, dill, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and refrigerate 8 hours (or up to 24 hours).
  • Preheat oven to 450 degrees. Remove chicken from marinade and pat dry. Roast chicken on a rimmed baking sheet until cooked through, about 25 minutes.

Nutrition Facts : Calories 468 g, Fat 26 g, Protein 53 g, SaturatedFat 7 g

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 ROAST CHICKEN RECIPE



Buttermilk Roast Chicken Recipe image

A whole chicken is brined in a well salted, buttermilk, garlic and herb mixture then it's oven roasted until beautifully browned and amazingly tender! It's likely to become your new favorite way to prepare and roast a chicken!

Provided by Jaclyn

Categories     Main Course

Time 13h45m

Number Of Ingredients 7

4 to 4.5 lb whole chicken ((preferably organic or free range))
2 cups buttermilk
2 Tbsp kosher salt
2 tsp fresh cracked black pepper
2 Tbsp minced garlic
1 Tbsp minced fresh rosemary leaves
1 Tbsp minced fresh thyme leaves

Steps:

  • Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.
  • Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.
  • In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.
  • Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.
  • Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.
  • Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.
  • When ready to roast preheat oven to 400 degrees.
  • Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.
  • Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don't always truss).
  • Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it's reached the desired level of browning (depending on your oven you may find it's reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).
  • Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.
  • Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.

BUTTERMILK ROAST CHICKEN



Buttermilk Roast Chicken image

This is a great way to cook a chicken. By butterflying it, it takes less time to cook and it's easier to serve. Marinate it as long as you can, up to 2 days, for a more tender bird. This is a Nigella Lawson recipe. Prep time does not include marinading time.

Provided by Hey Jude

Categories     Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (4 lb) roasting chickens
2 cups buttermilk
1/4 cup canola oil
2 tablespoons canola oil
2 garlic cloves, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey

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.

Nutrition Facts : Calories 889, Fat 68.3, SaturatedFat 15.5, Cholesterol 218.8, Sodium 2073.1, Carbohydrate 12.3, Fiber 0.7, Sugar 10.2, Protein 54.6

BUTTERMILK ROASTED CHICKEN



Buttermilk Roasted Chicken image

Categories     Chicken     Dairy     Poultry     Marinate     Roast     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 2

1 4-pound chicken
1 quart buttermilk

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 DRUMSTICKS



Buttermilk Roast Chicken Drumsticks image

Adapted from Nigella Lawson's recipe, these savory buttermilk roast chicken drumsticks with a touch of sticky sweet will have you begging for more.

Provided by GioiaFive

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 8h40m

Yield 6

Number Of Ingredients 12

6 chicken drumsticks
1 cup buttermilk
¼ cup vegetable oil
1 tablespoon maple syrup
1 tablespoon crushed black peppercorns
1 tablespoon sea salt (such as Maldon®)
1 tablespoon taco seasoning
3 cloves garlic, bruised and skins removed
½ teaspoon paprika
¼ teaspoon cayenne pepper
3 drops liquid smoke, or to taste
2 tablespoons vegetable oil

Steps:

  • Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, 1/4 cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke. Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
  • Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with 2 tablespoons oil. Discard the remaining marinade.
  • Roast in the preheated oven until the drumsticks are well browned, about 30 minutes.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 6.4 g, Cholesterol 65.6 mg, Fat 22.4 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 4.6 g, Sodium 1096.5 mg, Sugar 4.2 g

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From skinnytaste.com


SAMIN'S NOSRAT'S BUTTERMILK MARINATED CHICKEN - AT THE KITCHEN …
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. If the chicken won’t fit in a gallon-size bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine. Seal it, squish the ...
From atthekitchentable.com


BUTTERMILK ROASTED CHICKEN RECIPE - GOOD FOOD BADDIE
2020-10-27 Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. Close the bag, massage the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. Rotate the bag periodically (every 4-6 hours) to ensure every part of the chicken gets marinated.
From goodfoodbaddie.com


BUTTERMILK ROASTED CHICKEN RECIPE - COOKING WITH TAMMY.RECIPES
The best Buttermilk Roasted Chicken Recipe. Buttermilk Roasted Chicken is tender, moist juicy and absolutely delicious. With the complimentary addition of the perfect spices which makes you want to lick your fingers. Print. Buttermilk Roasted Chicken. Course Chicken,, Dinner, Lunch. Cuisine American, Cooking With Tammy. Keyword Buttermilk, Chicken, Roast …
From cookingwithtammy.recipes


BUTTERMILK MARINATED ROAST CHICKEN RECIPE - KSTU
2020-05-18 Place the chicken on a cast iron skillet or shallow roasting pan. Place in the oven and roast for 20 minutes. Turn the heat down to 400 and roast an additional 30-40 minutes or until the internal ...
From fox13now.com


CHICKEN MARINATED IN BUTTERMILK AND NUTMEG | METRO
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 metro.ca


JUICY BUTTERMILK ROAST CHICKEN - SUNDAY SUPPER MOVEMENT
2021-05-23 Instructions. In a Ziploc bag large enough to hold all your chicken breasts, add the peeled garlic, salt, cumin, black pepper and olive oil. Close the bag and use the heel of your hand to crush the garlic cloves, being careful not to pierce the …
From sundaysuppermovement.com


BUTTERMILK MARINATED AIR FRYER ROASTED CHICKEN - RECIPES.NET
2022-03-22 Remove the chicken from the fridge 1 hour before cooking, then remove the chicken from the buttermilk, shaking the excess and discarding the buttermilk. When ready to cook, preheat the air fryer to 350 degrees F for 3 minutes.
From recipes.net


5 WAYS TO COOK CHICKEN SOAKED IN BUTTERMILK (MOST …
2021-08-30 In bowl, mix togeter 2 cups of buttermilk, smashed large cloves of garlic, teaspoon of parica powder, cayenne pepper and pich of sea salt. Put whatever type of chicken you’re using in large Ziploc bag. (It is not requierd but removing the skin will help absorb the marinade). Pour the buttermilk marinade in the Ziploc bag over the chiken.
From foodhow.com


BUTTERMILK CHICKEN RECIPE - BBC FOOD
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 ...
From bbc.co.uk


BUTTERMILK MARINATED ROAST CHICKEN WITH TARRAGON AND DIJON …
2015-09-15 Preheat the oven to 450°. Set the chicken in a large skillet skin side up; spoon a little marinade on top and then grab the garlic, peppers and tarragon out of the marinade and spread on top of the chicken. Drizzle 1 Tbs. peanut or …
From lovethesecretingredient.net


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