Chicken Breast Poached In Buttermilk Recipes

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CHICKEN BREAST POACHED IN BUTTERMILK



Chicken Breast Poached in Buttermilk image

You can use your favorite salad greens in place of the escarole. The dressing can be made four days ahead and stored in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 13

6 boneless, skinless chicken breasts (about 7 ounces each)
1 quart buttermilk
4 sprigs sage
4 garlic cloves, smashed and peeled
Coarse salt and freshly ground pepper
1 cup plain whole-milk Greek yogurt
1 small shallot, minced (about 1 tablespoon)
1/4 cup finely chopped cornichons or small dill gherkins
2 teaspoons capers, rinsed and drained
1 teaspoon finely grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
1 small head escarole (about 6 ounces), shredded
4 radishes, very thinly sliced (about 1/2 cup), for serving
1/4 cup sliced almonds, toasted, for serving

Steps:

  • Let chicken stand at room temperature 30 minutes. Reserve 3 tablespoons buttermilk for dressing; place the rest in a large Dutch oven with sage and garlic.
  • Season chicken with salt and pepper and submerge in a single layer in buttermilk mixture. Cook over medium heat, stirring occasionally, until liquid is shimmering but not simmering, about 170 degrees on a thermometer. (Buttermilk will curdle slightly, so stir occasionally and adjust heat as necessary to maintain temperature.) Poach chicken, turning occasionally, until a thermometer inserted into thickest part of each breast registers 150 degrees, about 15 minutes (once liquid reaches temperature; chicken will continue to cook after poaching). Transfer to a dish and let cool; discard liquid. Slice chicken.
  • In a medium bowl, combine yogurt, shallot, cornichons, capers, lemon zest and juice, and reserved buttermilk. Season with salt. Arrange escarole on a platter; top with chicken slices, radishes, and almonds. Serve with dressing on the side.

CHICKEN BREASTS WITH BUTTERMILK



Chicken Breasts with Buttermilk image

An added twist to the mushroom chicken recipe. The buttermilk adds a richer flavor to chicken breasts and makes a yummy gravy. Serve over rice or noodles.

Provided by JOGGINGMAMA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

¼ cup salted butter, melted
1 ½ cups buttermilk, divided
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
6 bone-in chicken breast halves, skinned
1 (10.5 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
  • Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.
  • Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
  • Meanwhile, mix remaining buttermilk with condensed soup.
  • Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 18.3 g, Cholesterol 149.3 mg, Fat 23 g, Fiber 0.4 g, Protein 49.4 g, SaturatedFat 9.2 g, Sodium 740.5 mg, Sugar 3.7 g

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.

BUTTERMILK BAKED CHICKEN



Buttermilk Baked Chicken image

This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup butter, melted
2-2/3 cups buttermilk, divided
1-1/2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Creole seasoning
8 bone-in chicken breast halves
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

  • Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.

Nutrition Facts : Calories 425 calories, Fat 18g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.

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

GRILLED BUTTERMILK CHICKEN



Grilled Buttermilk Chicken image

I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 12 servings.

Number Of Ingredients 5

1-1/2 cups buttermilk
4 fresh thyme sprigs
4 garlic cloves, halved
1/2 teaspoon salt
12 boneless skinless chicken breast halves (about 4-1/2 pounds)

Steps:

  • Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.

Nutrition Facts : Calories 189 calories, Fat 4g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 168mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

OVEN FRIED BUTTERMILK CHICKEN BREASTS



Oven Fried Buttermilk Chicken Breasts image

Some of these steps can be prepped the night before to help getting dinner to the table. This recipe calls for chicken breasts but if you like a mixture of white and dark meat, the recipe can be adjusted.

Provided by Donna S.

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 (5 -7 ounce) boneless skinless chicken breasts (5-6 ounces each for a total weight of 1 1/4 to 1 1/2 pounds)
1 cup buttermilk
1/3 cup vegetable oil
1/3 cup unsalted butter
1 cup all-purpose flour
2 teaspoons pepper
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon paprika, not hot paprika
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Place chicken pieces in a large, shallow pan/dish. Pour buttermilk over and turn chicken pieces to coat evenly. Cover and refrigerate at least 2 hours.
  • Preheat oven to 375 degrees.
  • Place the oil and butter in another shallow pan (a jelly roll pan is perfect) and put in a heated 375 degree oven to melt. Set aside.
  • Drain chicken in colander to remove excess liquid. Pat chicken dry with paper towels.
  • In a large plastic bag, combine the flour and seasonings.
  • Roll the chicken in the melted butter/oil mixture, then drop into the bag and shape to cover.
  • Put chicken in a baking pan. Bake for 20 minutes. With a spatula, turn the chicken over and bake 5-10 minutes longer or until the top crust begins to bubble.
  • NOTE: You can adjust this recipe to use boneless, skinless chicken thighs, or chicken tenders. The total weight of boneless, skinless meat should equal 1 1/4 to 1 1/2 pounds. You will want to reduce the cooking time for chicken tenders since they are a thinner piece of meat and will cook much quicker then a chicken breast.____I listed cayenne pepper as an optional ingredient in this recipe. I like a spicy kick to fried chicken. I probably wouldn't add the cayenne pepper if I was serving it to children._____For the buttermilk: I've used both regular and the low-fat versions. Both work well in this recipe._____For night before prepping: Mix seasoning and flour and put in plastic bag. Put chicken to marinate in buttermilk. Measure out butter and vegetable oil--combine in small covered bowl.

Nutrition Facts : Calories 593.5, Fat 36.1, SaturatedFat 12.9, Cholesterol 125.3, Sodium 741.1, Carbohydrate 27.6, Fiber 1.2, Sugar 3.1, Protein 38.3

BUTTERMILK PAN ROASTED CHICKEN BREAST



Buttermilk Pan Roasted Chicken Breast image

Make and share this Buttermilk Pan Roasted Chicken Breast recipe from Food.com.

Provided by Steve_G

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup table salt
1/4 cup sugar
1 quart water
6 chicken breast halves
1 cup buttermilk
1/4 cup Worcestershire sauce
1 quart chicken stock
canola oil
kosher salt
fresh ground pepper
4 tablespoons butter (optional)

Steps:

  • Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
  • Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
  • Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
  • Put back in bowl and refrigerate for 24 to 48 hours.
  • Space 2 racks in oven so your skillets can fit.
  • Preheat oven to 475°F; drain rinse and dry chicken.
  • Rub with oil, salt and pepper liberally.
  • Get 2 large oven proof skillets hot on the stove.
  • Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
  • Reserve de-glazing liquid.
  • Place chicken back in pans.
  • Place pans in oven for 10 minutes or until internal temp reaches 165°F.
  • Remove chicken from pan, cover.
  • Deglaze pans again.
  • Pour deglazing liquid into one pan, reduce to about 1 cup.
  • Whisk in 4 tbsp of butter and serve over chicken.

Nutrition Facts : Calories 239.8, Fat 9, SaturatedFat 2.7, Cholesterol 52.8, Sodium 5155.1, Carbohydrate 18.2, Sugar 13.9, Protein 20.5

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

POACHED CHICKEN BREAST



Poached chicken breast image

Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7

1 carrot, roughly sliced
1 celery stick, roughly chopped
3 large garlic cloves
½ small bunch parsley
½ small bunch dill
4 skinless chicken breasts
1l cold water

Steps:

  • Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
  • Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium

BASIC POACHED CHICKEN



Basic Poached Chicken image

Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

Steps:

  • In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g

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From chefsteps.com


TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN - SAVORY NOTHINGS
2020-11-23 How to make buttermilk oven fried chicken – step by step. The first step is to marinate the chicken. To do this, you need to combine all of the marinade ingredients (1) in a bowl (2). Then add the chicken, stir well (3) and chill for at least one hour and up to overnight (4). Once the chicken is ready, you need to prepare the breading ...
From savorynothings.com


BUTTERMILK-BAKED CHICKEN RECIPE - FOOD REPUBLIC
2013-12-04 Put the chicken in a plastic storage bag, add the buttermilk mixture and smoosh the chicken around to thoroughly coat in the marinade. 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.
From foodrepublic.com


POACHED BONELESS SKINLESS CHICKEN BREAST - THERESCIPES.INFO
2021-07-23 How to Poach Frozen Chicken Breasts - Loaves and Dishes great www.loavesanddishes.net. May 13, 20211 chicken breast boneless, skinless Instructions Add water, salt, garlic powder, onion powder and thyme to a medium sized sauce pan and place on the stove over medium heat. Heat to a temp of 100 degrees and then turn the heat off. Place …
From therecipes.info


OVEN-FRIED BUTTERMILK CHICKEN | CANADIAN LIVING
2012-02-27 Method. In small bowl, stir together thyme, garlic powder, paprika, mustard, salt and pepper; set aside. 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 ROASTED CHICKEN - GONNA WANT SECONDS
2020-07-21 In a bowl, mix together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved. Divide the chicken pieces into 2- 1-gallon ziplock bags. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks.
From gonnawantseconds.com


HOW TO POACH CHICKEN BREASTS (OVEN AND STOVE METHODS)
2019-07-06 Preheat the oven to 325 F. Follow steps #1 through #3 described above, but be sure to use an oven-safe pan. Place the pan over medium-high heat, bring the water to a boil, then lower the heat to a simmer and cook for 5 minutes. Cover the pot with a tight-fitting lid and transfer it to the oven. Poach the chicken breasts in the oven for about 15 ...
From thespruceeats.com


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