Easiest Way to Make Tasty Buttermilk chicken

Delicious, fresh and tasty.

Buttermilk chicken. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked. People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the.

Buttermilk chicken Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. This delicious Buttermilk Chicken Recipe is an easy way to grill or bake chicken with fantastic results. You can have Buttermilk chicken using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Buttermilk chicken

  1. You need 1 1/2 cup of buttermilk.
  2. Prepare 4 (6 ounce) of boneless chicken breast.
  3. It's 1 tsp of garlic powder.
  4. Prepare 1 tsp of onion powder.
  5. Prepare 3/4 tsp of paprika.
  6. Prepare of salt to tast.
  7. Prepare 1 tsp of pepper.
  8. It's 2 tsp of olive oil.
  9. It's 2/3 tsp of Dijon mustard.
  10. You need 2 tsp of honey.

Our typical go-to meal for any night of the week is grilled or baked chicken. Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl.

Buttermilk chicken step by step

  1. Place chicken in a zip-lock plastic bag. Combine buttermilk, onion powder, garlic powder, paprika, salt, pepper, olive oil, dijon mustard, and honey; add to bag. Seal. Marinate in refrigerator 4 hours..
  2. Remove chicken from bag; discard marinade..
  3. Heat a large skillet over medium-high heat, add oil, add chicken and cook until chicken reaches 165°F.

Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator. Fry chicken a few pieces at a time so oil doesn't cool down. Turn chicken to brown evenly and remove when golden and cooked through. Drain on wire rack to keep chicken.