GARLIC BUTTERMILK ROAST CHICKEN
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
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
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
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
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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
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
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
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
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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Reviews 8Category MainServings 4Estimated Reading Time 5 mins
- Trim off excess fat and skin from the chicken thighs. Clean, pat dry and place the chicken thighs into a large resealable bag or container.
- In a bowl, combine together the buttermilk, smashed garlic, salt, sugar, smoked paprika and fresh ground pepper.
- Pour the marinade over the chicken thighs and zip up the bag, removing as much air as you can. Shake and gently massage the chicken in the marinade. Place the bag in a shallow dish or bowl and let the chicken marinate in the fridge between 8 to 48 hours. Turn or shake the bag once or twice during the marinating time to ensure that the chicken thighs are always submerged in the buttermilk mixture.
- When ready to cook, preheat the oven to 425F and line a baking tray with foil. Remove the chicken thighs from the bag, shake off excess buttermilk and place them on the tray skin side up. Lightly drizzle olive oil on the chicken and sprinkle with extra paprika and flaked or coarse sea salt. Fish out the garlic pieces from the marinade and place them in between the chicken thighs so they can roast at the same time. Roast the chicken thighs for 30-40 minutes or until cooked through.
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- In a medium sized bowl mix together buttermilk, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
- Add chicken to the buttermilk mixture. Mix to make sure the buttermilk is coating all of the chicken. Cover and refrigerate for at least one hour.
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5/5 (1)Author ImpatServings 4Calories 625 per serving
- Combine buttermilk, hot pepper sauce, and 1 teaspoon of the salt in a large glass bowl. Add chicken pieces, let sit for 8 hours or overnight in the refrigerator, turning the chicken pieces over at least once. Once ready to cook, remove the chicken from the refrigerator.
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From tatyanaseverydayfood.com
5/5 (1)Calories 628 per servingCategory Dinner
- Prepare the chicken first. Make sure your chicken is completely thawed if not using a fresh chicken. Remove the giblets and rinse the chicken carefully under cold water, then pat dry with paper towels. Place the chicken into a large bowl and pour the buttermilk and dressing over the chicken. Rotate the bird in the marinade to make sure it's well coated.
- Allow the chicken to marinate for at least 6 hours, or best overnight. Once the chicken is marinaded, remove it from the buttermilk and discard the liquids. Place the chicken onto a tray for stuffing.
- Preheat the oven to 350F. In a small bowl, prepare the spice mix. Combine the salt, pepper and spices, then stir to combine. Sprinkle the spice mix over the entire chicken, using your hands to massage the spices into the skin. Season the inside cavity generously with salt.
- Stuff the inside cavity generously with sliced onion, garlic and lemon. Add a bundle of fresh thyme. Cut a 3 foot piece of butcher's twine and trussell the chicken. Begin by wrapping the twine around the base of the chicken breast, then bring the twine forward and around the drumsticks, tying the drumsticks together.
BUTTERMILK-BRINED ROAST CHICKEN RECIPE - EVAN RICH, SARAH ...
From foodandwine.com
Servings 4Total Time 1 hr 30 minsCategory Whole Chicken
- In a medium saucepan, combine 1/4 cup of salt with the smashed garlic, the sugar, rosemary, bay leaf and 2 cups of water. Bring to a simmer, stirring to dissolve the salt and sugar. Transfer the mixture to a very large bowl and stir in 2 cups of cold water.
- In a spice grinder, grind the mushrooms to a powder. (You should have about 3 tablespoons.) Whisk the porcini powder and buttermilk into the salt mixture. Place the chicken in the buttermilk brine, cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours.
- Preheat the oven to 425°. Remove the chicken from the brine and pat dry; discard the brine. Tuck the wing tips behind the breasts, tie the legs with kitchen twine and set the chicken, breast side up, in a rack over a roasting pan. Season all over with salt.
- Roast the chicken for 15 minutes. Brush the butter all over the chicken, then return it to the oven and roast for about 45 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 165°. Transfer to a cutting board and let rest for 15 minutes.
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- Place the chicken in a large container. Stir all the marinade ingredients together: buttermilk, salt, pepper, honey, 1/4 cup peanut oil, garlic, parsley, sage, rosemary, thyme, and oregano. Pour the marinade over the chicken. Cover and refrigerate for 8 to 48 hours.
- Heat the oven to 400 degrees F. Remove the chicken from the buttermilk and stand it up in your sink for a minute or two to allow the excess marinade to drip off.
- Line the carrots in the bottom of a 12-inch cast iron skillet. Place the chicken, breast side up, on top of the carrots. Drizzle with 2 TBSP peanut oil and rub over the chicken.
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Ratings 18Calories 453 per servingCategory Dinner, Main Course, Meal Prep
- Season the chicken generously with salt, about 2 tbsp per side, and let it sit for 30 minutes. (The salt helps the chicken absorb the flavor and retain the moisture)
- Stir 2 tablespoons sea salt into the buttermilk to dissolve. 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.
- Remove the chicken from the fridge an hour before you plan to cook it. Take the chicken out of the plastic bag and wipe off any excess buttermilk with a paper towel. Tightly tie together the legs with a piece of butcher’s twine (or string). Place the chicken on a wire rack and allow the chicken to come to room temperature while any excess buttermilk drips off the chicken.
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- Put the chicken into a large container just enough for the chicken to fit; either a flat container or a large freezer bag.
- Measure the milk into a measuring cup and add the lemon juice to create buttermilk. Let it sit for at least 5 minutes while it thickens.
- Add the garlic, salt, pepper, brown sugar, and paprika to the measuring cup with the milk and mix well. Pour the ingredients into the container or freezer bag holding the chicken. Make sure everything is covered and then refrigerate overnight. (If making same day, leave the mixture at room temperature for up to 2 hours).
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