Buttermilk Baked Chicken
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
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
Related
Comments
AUTHORLet me know what you think Larry. I just put some split breast in a bowl of buttermilk and black pepper this afternoon. I usually use boneless but these were on sale so I could not pass them up. I will probably roll them in bread crumbs and bake them tomorrow. Thanks for the comment. I'll check out your hubs today.
I have some good chicken recipes, but I'm always looking for new ones. This one looks good. I'll have to give it a try.
- AUTHOR
I may try the yogurt version and if I can find ginger paste, that too. I love chicken strips but it is tricky to get them done without drying them out. I'm doing the buttermilk version for tomorrow's dinner. Thanks for the comment.
Your recipe sounds good bzirkzone! In India, we use some ginger paste too in the marinade and usually curd (yogurt) instead of buttermilk. It makes the chicken tender and more succulent.
- AUTHOR
Btw Billybuc, I am NOT a foodie blogger. I am just a regular writer. I only posted this one to get some activity and try my hand at something different. Also because I love cooking delicious, tender, juicy chicken and this recipe is a good one.
- AUTHOR
Me too Billybuc. I think you'll like it.
Thank you for the recipe. I love all things chicken, so I'll give this a try.
No i like it this way :)
- AUTHOR
Thanks.. if you love fried chicken it is also great for frying. Thanks for the vote. I'll check out your hubs also.
Hey that is a nice recipe. Voted up.
- AUTHOR
I'm not sure if I mentioned how much I hate to cook and nobody, and I mean nobody... will clean up the kitchen after I cook.
Ok well I will risk it can you make it tomorrow nite?
- AUTHOR
I'm working on a recipe for chicken strips.. one of my favorite ways to eat chicken. The frozen ones sold in grocery stores are good but full of other ingredients and the ones sold at quickie gas stations are dry and tough. Mine are the best I've had so I am sharing my recipes. I make them several different ways. I would love to come over and cook for you! I'm not really a good cook though.. adequate.. but not good.
I don't cook really and now I'm starving can you come over and cook for me?
I'm just around the corner
- AUTHOR
Ha! Well this recipe is super easy. I don't like buttermilk but it does make this chicken tender and juicy and flavor is fantastic. xx
I am hungry now
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