Buttermilk Chicken

Four buttermilk roast chicken breasts on a white platter with herbs

Our tender and juicy Buttermilk Roast Chicken recipe is an easy but delicious dinner idea. Ready in just 40 minutes using simple ingredients!

Course Main Course

Cuisine American

Keyword Buttermilk Chicken, buttermilk chicken recipe, chicken and buttermilk recipes, chicken recipes with buttermilk

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 442kcal

Author Isabel Laessig

Equipment

Aluminum foil
Baking sheet
Large zip-loc bag
Deep dish for marinating chicken

Ingredients

For the marinade

2 cups Buttermilk
¼ cup olive oil plus more for roasting
2 cloves garlic peeled
½ tablespoon black pepper freshly ground
1 tablespoon sea salt or 1½ teaspoon fine sea salt
1 teaspoon ground cumin
1 tablespoon maple syrup

For roasting

6 chicken breasts with skin or chicken pieces of your choice, approximately 3 lbs.
2 tablespoons olive oil
1 pinch Cayenne pepper sprinkle cayenne pepper and extra black pepper
¾ teaspoon kosher salt
½ teaspoon onion powder
¼ teaspoon garlic powder

Instructions

In a Ziploc bag large enough to hold all your chicken breasts, add the peeled garlic, maple syrup, salt, cumin, black pepper and olive oil. Close the bag and use the heel of your hand to crush the garlic cloves, being careful not to pierce the bag.
¼ cup olive oil, 2 cloves garlic, ½ tablespoon black pepper, 1 tablespoon sea salt, 1 teaspoon ground cumin, 6 chicken breasts, 1 tablespoon maple syrup
Add in the buttermilk and then the chicken. Seal the bag and mash everything around to make sure that all parts of the chicken are covered with seasoned liquid.
2 cups Buttermilk
Leave the chicken marinating in the refrigerator overnight in the bag in a deep plate, or at the very least out of the fridge for 30 minutes.
When ready to roast, preheat the oven to 375°F or 190°C. Cover with foil and coat with olive oil a baking pan that's large enough for the chicken breasts to sit apart in a single layer. Take the chicken out of the bag and drain it well in a colander.
2 tablespoons olive oil
Arrange the breasts in your prepared baking pan, skin side DOWN to coat with olive oil. Now turn the breasts over, sprinkle with a little more black pepper and some cayenne, along with onion powder and garlic powder.
½ tablespoon black pepper, 1 pinch Cayenne pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¾ teaspoon kosher salt
Roast for 30 minutes. Remove from the oven and drizzle a little more olive oil on the breasts and roast for an additional 5-10 minutes, or until golden and cooked through.
Remove the chicken to a serving plate, but serve the pan juice alongside your chicken. It is fabulous on mashed potatoes or rice!

Notes

Marinade: We recommend marinating the buttermilk chicken recipe the night before so that all you have to do the day-of is bake it in the oven.

To make this recipe keto, leave out the maple syrup.

Nutrition