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You can make the most tender, juicy, and flavorful chicken with my simple Buttermilk Marinade recipe! This buttermilk chicken marinade comes together in under 5 minutes using simple ingredients. You'll want to use it every time you cook chicken!
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- Buttermilk Chicken Marinade
- Buttermilk Marinade Ingredients
- How to Marinade Chicken in Buttermilk
- Also try...
- How Long to Marinate Chicken in Buttermilk
- Tips for Marinating Chicken in Buttermilk
- Making Buttermilk from Milk
- FAQ for Chicken Marinated in Buttermilk
- Storing and Make-Ahead Buttermilk Brine
- Easy Marinade Recipes
- Buttermilk Marinade for Chicken
- Reviews
Buttermilk Chicken Marinade
Chicken dinners are a frequent occurrence in my household. In my opinion, you can't go wrong with flavorful, juicy chicken with a good sauce and serving of veggies on the side.
But by far, one of my favorite ways to serve chicken is by marinating it in this buttermilk marinade first. It's full of cozy flavors and creates the juiciest, most mouthwatering chicken.
The secret to buttermilk marinade for chicken is the high fat and acid content in the buttermilk itself. Fat adds juicy richness to the meat, while the acid helps break down the tough proteins and tenderize the chicken as it rests. It's a one-step trick to cooking the best chicken, and is totally customizable!
Buttermilk Marinade Ingredients
- Buttermilk: If you don't have buttermilk, don't worry, you can make your own with milk and vinegar or lemon juice! For this recipe, use 2 cups milk and 2 Tablespoons white vinegar or lemon juice. Mix them together, and you're all set.
- Olive oil: I highly recommend a quality olive oil for this recipe. The rich flavor emboldens the meat and adds a luscious creaminess.
- Garlic: Whole, fresh cloves are a must! They contain flavorful oils that garlic powder just can't replicate. Don't crush or mince it; you'll be smashing it in the marinade bag!
- Black pepper: Freshly cracked black pepper will bring a delicious bite to this marinade!
- Sea salt: A nice quality salt like sea salt or Kosher salt will make a bigger difference than you think!
- Ground cumin: Cumin adds just a touch of earthy flavor that compliments the sour buttermilk and sweet syrup well, but you can swap it out for your favorite seasonings like chili powder, onion powder, dry mustard, a teaspoon cayenne pepper, or smoked paprika!
- Maple syrup: A tablespoon of real maple syrup adds a ton of delicious flavor and just a bit of sweetness that perfectly balances out the earthy spices and sour buttermilk. Make sure to use the real stuff!
Any time I marinate meat, I always use these marinade bags. They make it so easy!
How to Marinade Chicken in Buttermilk
1: Create the Base of the Marinade
In a large resealable plastic bag, add the garlic cloves, salt, cumin, black pepper, and olive oil. Seal the bag, then place it on a hard surface. Using your palms or a rolling pin, press down on the garlic to crush it.
2: Add the Buttermilk and Chicken
Add in the buttermilk (or milk and vinegar), then the chicken. Seal the bag and squish it with your hands until the marinade is well mixed and the chicken is covered with liquid. Place in a deep plate or pan in the fridge, and marinate for at least 2 hours, or overnight for best results.
Try Your Buttermilk Marinade
Ready to get cooking? Try out my roast Buttermilk Chicken recipe for perfectly golden-brown oven-baked chicken, ready in no time!
Also try...
How Long to Marinate Chicken in Buttermilk
I recommend marinating for 12 hours overnight, but you can also marinate for just 2 hours if you're short on time and want to have it done the same day. Don't let it marinate for too long, though, or the acid will start to break the proteins of the chicken down too much. I would not marinate chicken in buttermilk for more than 48 hours.
Tips for Marinating Chicken in Buttermilk
- The secret to getting as much flavor out of garlic as you can is crushing the garlic in the bag. This releases all of its oils and juice directly into the marinade, instead of losing it to a cutting board or garlic press.
- Buttermilk is slightly acidic, so it works as a great tenderizer. Because it's mild, you can safely marinate the meat for up to 48 hours. Just don't go over, or the chicken can risk getting too soft.
- Make sure to place the bag of marinating chicken on a rimmed dish, just in case the bag leaks. Trust me, it's no fun to clean up!
- You can use this marinade for chicken breasts, chicken wings to fry, grilled drumsticks, or drop-dead-delicious chicken thighs! Bone-in chicken or boneless, even a whole chicken - there's really no going wrong!
- Use my Chicken Temperature Chart and an instant read meat thermometer to cook the perfect chicken every time. It's fail-proof!
Making Buttermilk from Milk
1: Add the Milk to a Bowl or Cup
Start with the equal amount of milk (for this recipe, 2 cups of milk) in a bowl or measuring cup.
2: Add Lemon Juice or Vinegar
Add in 1 Tablespoon vinegar or lemon juice for each cup of milk, and let it rest for 10 minutes. It will begin to curdle; this is normal and safe. Use in place of buttermilk.
FAQ for Chicken Marinated in Buttermilk
Chicken can be marinated in buttermilk for up to 48 hours, though I recommend marinating overnight or for around 24 hours. Don't marinate longer than 48 hours, as the acid can start breaking down the meat too much, making it mushy!
Chicken is the classic choice for buttermilk marinades, especially buttermilk fried chicken! But just because it's the classic doesn't make it the only option. Beef is also a great option, and I recommend buttermilk as a marinade for tough, thin steaks like flank steak.
Because buttermilk is acidic, it acts as a tenderizer for chicken. As it marinates, the acids in the marinade work away at the tough proteins in meat, breaking them down and making the meat softer and juicier. Just don't soak it too long, as it can break the meat down too much and make it mushy.
Storing and Make-Ahead Buttermilk Brine
- Storing Marinade in the Refrigerator: You can make this marinade ahead of time and store it in a jar in the fridge for up to 3 days.
- Soaking Chicken in Buttermilk Ahead of Time: One of my favorite quick dinner tricks is making marinated meat ahead of time, and freezing it in the marinade! Just prepare the marinade as usual, then add the chicken and place the bag in the freezer. Thaw in the fridge the night before and it'll be perfectly marinated and ready to cook!
Easy Marinade Recipes
If you enjoyed the recipe, leave a comment and a rating below!
Buttermilk Marinade for Chicken
Equipment
Ingredients
- 2 cups Buttermilk
- ¼ cup Olive oil
- 2 cloves Garlic - peeled
- 1 Tablespoon Maple syrup
- 1 Tablespoon Sea salt
- ½ Tablespoon Black pepper
- 1 teaspoon Ground cumin
Instructions
- In a large resealable plastic bag, add the garlic cloves, salt, cumin, black pepper, syrup, and olive oil. Seal the bag, then place it on a hard surface. Using your palms or a rolling pin, press down on the garlic to crush it.¼ cup Olive oil,2 cloves Garlic,1 Tablespoon Maple syrup,1 Tablespoon Sea salt,½ Tablespoon Black pepper,1 teaspoon Ground cumin
- Add in the buttermilk (or milk and vinegar), then the chicken. Seal the bag and squish it with your hands until the marinade is well mixed and the chicken is covered with liquid. Place in a deep plate or pan in the fridge, and marinate at least overnight.2 cups Buttermilk
Notes
- The secret to getting as much flavor out of garlic as you can is crushing the garlic in the bag. This releases all of its oils and juice directly into the marinade, instead of losing it to a cutting board or garlic press.
- Buttermilk is slightly acidic, so it works as a great tenderizer. Because it's mild, you can safely marinate the meat for up to 48 hours. Just don't go over, or the chicken can risk getting too soft.
- Make sure to place the bag of marinating chicken on a rimmed dish, just in case the bag leaks. Trust me, it's no fun to clean up!
- You can use this marinade for chicken breasts, chicken wings to fry, grilled drumsticks, or drop-dead-delicious chicken thighs! Bone-in chicken or boneless, even a whole chicken- there's really no going wrong!
Patty Foy says
Thank you for the cooking conversion charts. I know I'll be using this a lot. A little about myself. I didn't do much cooking until 2013 when my husband and I joined a Wine and Dine group. I will be 77 this year and am having the time of my life experimenting and cooking. I cook international and just plain old comfort food.
I'm anxious to make your Italian seasoning. My husband doesn't eat veggies, so I usually make a salad with oil, vinegar, Italian seasoning and onion salt. I looked at the ingredients on the one from the store and liked the ingredients in yours so I'm anxious to try it. I grew a hot and spicy oregano and will be using that instead.
Again, thank you for all your helpful hints and recipes.
Patty
Isabel Laessig says
Patty, I am very happy to hear the charts are helpful. I'm grateful you're sharing your cooking journey with me. As for the Italian seasoning, I hope you and your husband both enjoy it! You grew the oregano yourself? I love it. Take care!