Buttermilk Chicken

Buttermilk Chicken

Slow marinating in a garlic and maple buttermilk marinade gives this chicken such great taste.

I love anything that’s tasty yet simple. Who doesn’t?

A few years ago, I tried a buttermilk chicken recipe I’d found off Pinterest. It wasn’t very good so it wasn’t a keeper.

I ran across another buttermilk chicken recipe just recently from famous UK TV chef Nigella Lawson. Her recipe used less garlic and a spice I’m not very fond of, so I altered that.

Delicious as it looks

But the secret–that was not contained in the recipe I’d made all those years ago–is that the chicken has got to marinate overnight and be cooked at a high temperature. That’s the key!

This also contains one of my favorite ingredients–maple syrup.

This is so delicious and juicy, it’s sure to become a keeper. It’s easy too, which adds to my love of this recipe.

Buttermilk Chicken

 

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Prep time

8 hours

Cook time

40 mins

Total time

8 hours 40 mins

 

Author: Judith Hannemann

Serves: 4

Ingredients

• 3 lbs chicken drumsticks*
• 1 tbs oil
• Marinade:
• 2 cups buttermilk
• 4 cloves garlic, crushed
• 2 tbs maple syrup
• 2 tsp salt
• ½ tsp pepper
• ½ tsp poultry seasoning
• ¼ cup oil

Instructions

1. *You can substitute thighs, small bone-in breasts or a 3 lb frying chicken cut into pieces
2. Mix marinade ingredients in a large zipper freezer bag or a large plastic container with a leak-proof lid (I used a large Lock & Lock container).
3. Place chicken in bag (or plastic container), seal and shake to coat chicken.
4. Place in refrigerator overnight.
5. Preheat oven to 425 degrees F. Line a large baking sheet or pan with aluminum foil.
6. Remove chicken from marinade, letting excess marinade drain off chicken. Place in the prepared pan.
7. Drizzle the 1 tbs of oil over the chicken.
8. Bake for 30-40 minutes, or until chicken is well brown (or even slightly scorched) and tests done–170 degrees F on a meat thermometer -OR- juices run clear.

3.3.3077

Buttermilk Chicken

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