Buttermilk Baked Chicken
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Any Piece Will Do...But...
Choose any part of the chicken for this recipe, however, the breast is the natural choice because it is a thicker, denser piece of meat. Cooked a few minutes too long, the breast will be dry, chewy and a fairly boring meal without the buttermilk brine.
The smaller thigh also works well brinned in Buttermilk as it transforms the rubbery texture into a tender, moist meal, seasoned to taste.
Ingredients
- 4-5 Pounds Chicken Breast, (or other chicken piece)
- 1/2 Gallon Buttermilk, (use however much you need)
- Palm full of Sea salt, (I don't measure)
- Lots of Black Pepper, (season to taste)
- Lots of Garlic Powder, (I never measure)
- Any Amount of Any spice you like
Cook Time
Prep time: 8 hours 25 min
Cook time: 25 min
Ready in: 8 hours 50 min
Yields: Serves 4-6 people
Throw it all Together
- Place cleaned chicken in a plastic container that has a tight fitting lid.
- In a separate bowl, combine enough buttermilk to cover the chicken completely with a handful of sea salt.
- Add pepper (I use a lot), a couple teaspoons of cayenne pepper, garlic powder (to taste—again—I use tons) and whatever else you think you’d like in dry spices. Or wet spices.. like minced garlic.
- Pour buttermilk concoction over chicken, covering chicken completely. Put lid on container and place in refrigerator for eight hours.
- Cook the chicken:
- I’ve done this a couple of different ways and both are good: Drain most of the milk and spices from the chicken and place the chicken in a roasting pan. *OR* Only drain a little of the milk and cook the rest in the roasting pan with the chicken. **Some recipes recommend that the chicken be rinsed completely before baking. When I use sea salt, I do that too. I've used this recipe a lot without sea salt and the chicken is still as delicious.
- Bake in the oven until done (the perfect internal temperature is 165 degrees for dark meat, 160 degrees for white). Two schools of thought: Cooking for 20 minutes at 450 degrees keeps the chicken more moist. With the brining, the chicken will be very moist so if high temps are not your thing, cook at 350 for 35-45 minutes. Mainly, just get it cooked through.
- The chicken is great alone or over rice, with whatever veggies and starch you like.
Chicken breast only
| Nutrition Facts | |
|---|---|
| Serving size: 1/2 Breast | |
| Calories | 142 |
| Calories from Fat | 27 |
| % Daily Value * | |
| Fat 3 g | 5% |
| Saturated fat 1 g | 5% |
| Unsaturated fat 0 g | |
| Carbohydrates 0 g | |
| Sugar 0 g | |
| Fiber 0 g | |
| Protein 27 g | 54% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Buttermilk Nutrition
- Nutrition Facts Buttermilk, cultured, low fat Amount Per 1 cup (245 g)
- Calories 99
- % Daily Value*Total Fat 2.2g
- Saturated fat1.3 g
- Polyunsaturated fat 0.1 g
- Monounsaturated fat 0.6 g
- Cholesterol 10mg
- Sodium 257 mg
- Potassium 370 mg T
- Total Carbohydrate 12 g
- Dietary fiber 0 g
- Sugar 12 g
- Protein 8 g
Other Recipes
Please enjoy my favorite Black Bean Soup Recipe Here
Brine Recipe Hub
I found another recipe for Brine while searching Hubs and found a good one. Take a look at this great Hub about Brining.
© 2014 bzirkone
