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Marinating chicken in a buttermilk makes it very juicy and tender. Simple buttermilk rivals fancy marinades that have lots of ingredients! Buttermilk tenderizes the chicken, so the roasted chicken that’s been marinated in buttermilk is very tasty. You can marinate chicken in buttermilk in refrigerator overnight, or if you don’t want to do any advance preparations you can marinate it for 30 minutes at room temperature.
To make buttermilk marinated chicken, you can use any chicken parts – chicken legs, wings, breast or cut-up whole chicken. On the picture above, I made buttermilk marinated chicken legs – they were delicious!
Buttermilk Marinated Chicken Recipe
- 2 lbs chicken parts (chicken legs, breast, wings or whole cut-up chicken)
- 2 cups buttermilk
- 1/2 tbsp salt
- 1/4 tsp pepper
- Put the chicken in a bowl and pour buttermilk over it. Let marinate in the refrigerator for at least 2 hours (or overnight). Alternatively, you can let it marinate on the counter at room temperature for 30 minutes.
- Preheat oven to 375F. Line the baking sheet with parchment paper.
- Take the chicken out of the buttermilk and put on the baking sheet. Discard the buttermilk.
- Sprinkle the salt and pepper on the chicken and rub it into the skin.
- Put the buttermilk marinated chicken in the oven and bake for 45 minutes, or until no longer pink in center when cut.
Number of servings: 4