Oven Roasted Garlic Buttermilk Chicken Recipes

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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 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 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 ROASTED CHICKEN



Buttermilk Roasted Chicken image

It's a given that this buttermilk roasted chicken will be served for Sunday suppers.

Provided by kimmi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 9h20m

Yield 6

Number Of Ingredients 9

3 cups buttermilk, shaken
¾ cup vegetable oil, divided
2 tablespoons honey
2 tablespoons chopped fresh rosemary
4 cloves garlic, crushed
1 ½ tablespoons salt
1 teaspoon ground black pepper
6 bone-in chicken breast halves
3 tablespoons chopped fresh parsley

Steps:

  • Mix buttermilk, 1/2 cup oil, honey, rosemary, garlic, salt, and pepper in a bowl until salt is dissolved.
  • Divide chicken pieces between two 1-gallon zip-top bags. Pour 1/2 of the buttermilk into each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate 8 hours to overnight, or preferably for 2 days. Flip bag halfway through marinating time.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Take the chicken out of the bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil.
  • Roast chicken in the preheated oven for 45 minutes. Turn off oven and let chicken continue to cook until no longer pink in the center, 7 to 10 minutes more. Remove from oven and let rest 7 to 10 minutes. Garnish with parsley.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 12.8 g, Cholesterol 131.5 mg, Fat 40.1 g, Fiber 0.3 g, Protein 49.2 g, SaturatedFat 8.3 g, Sodium 1981.7 mg, Sugar 11.7 g

BUTTERMILK ROAST CHICKEN



Buttermilk Roast Chicken image

Just put this to marinate in the Fridge for dinner tomorrow night. Sounded good. So think I will serve with some oven roasted potatoes and steamed veggies. Found recipe on Foodgawker.

Provided by Donna Farley

Categories     Roasts

Time 35m

Number Of Ingredients 10

2 c buttermilk
5 clove garlic peeled and smashed
1 Tbsp sea salt
1 Tbsp sugar
1-1/2 tsp paprika, plus extra for sprinkling ( i used smoked)
1+ Tbsp lots of freshly crushed peppercorns (i like pepper so added more
2-1/2-3 lb chicken parts i used thighs and legs
drizzle of olive oil
3 tsp duck fat (optional) think i will use bacon drippings
chopped coriander (optional) think i will use broad leaf parsley

Steps:

  • 1. In a bowl with the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag (or lidded container) and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours (they tried an extra 24 hours without incident).
  • 2. When ready to cook preheat oven to 425 degrees.
  • 3. Heat up a cast iron skillet on medium high heat.
  • 4. Add in the goose/duck fat if using, drizzle over some olive oil. (I used bacon drippings).
  • 5. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.)
  • 6. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
  • 7. Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done.
  • 8. Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.

TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN



Truly Crispy Buttermilk Oven Fried Chicken image

If you love crispy fried chicken, crunchy on the outside and juicy on the inside - this is the real deal right here. With a coating that actually sticks to the chicken. One that gets truly crispy in the oven. And the best part? None of the greasy stovetop cleaning.

Provided by Nora from Savory Nothings

Categories     Main Course

Time 1h50m

Number Of Ingredients 19

1/2 teaspoon salt
1/2 teaspoon ground paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
freshly ground black pepper (to taste)
1 cup buttermilk
1/2 lemon (juice only)
2 pounds chicken breast (cut into strips (or use tenders))
1 1/4 cups white flour
4 tablespoon plain bread crumbs (panko or regular both work)
1/2 teaspoon baking powder
1/2 tablespoon salt (or less to taste)
2-3 teaspoons garlic powder
1 teaspoon ground paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
2 large eggs
2/3 cup buttermilk
1/3 cup butter

Steps:

  • Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
  • Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
  • Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
  • Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
  • Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
  • Bake the chicken:
  • Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
  • Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
  • Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.

Nutrition Facts : Calories 456 kcal, Carbohydrate 30 g, Protein 40 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 1764 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

BUTTERMILK ROAST CHICKEN WITH GARLIC



Buttermilk Roast Chicken with Garlic image

This Buttermilk Roasted Chicken recipe is a healthier way to make chicken drumsticks taste delicious. The chicken is marinated in buttermilk, garlic, fresh parsley, salt and pepper for 24 hours before roasting. Then, it is baked (roasted) in the oven at 400 F. This ensures the chicken tenderizes and gets infused with delicious flavors!

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 7

1 cup buttermilk
1 tablespoon olive oil
5 garlic cloves (, minced)
1/2 cup fresh parsley (, minced)
1/2 teaspoon salt
1/2 teaspoon black pepper (freshly ground )
6 chicken drumsticks

Steps:

  • Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black pepper in a small bowl and whisk really well. Place chicken drumsticks in one-gallon freezer bag, pour the buttermilk marinade over the chicken and distribute evenly over all chicken drumsticks. Squeeze as much air out of the freezer bag as possible and close the bag. Refrigerate the marinated chicken in a freezer bag for 24 hours.
  • After your chicken has been marinated for 24 hours, preheat oven to 400 F. Use a medium size casserole dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep). Place chicken in the casserole dish - and pour all of the marinade on top and around the chicken. Roast for about 30-45 minutes (depends on your oven), until chicken juices run clear, the chicken drumsticks are browned and scorched in spots. If needed, broil for about 5-10 more minutes to get more color.
  • Serve immediately, use the sauce from the pan.

Nutrition Facts : Calories 343 kcal, Carbohydrate 6 g, Protein 29 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 148 mg, Sodium 635 mg, Sugar 4 g, ServingSize 1 serving

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