Buttermilk Chicken Recipe
by Midnight Baker

Buttermilk ChickenSlow 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 looksBut 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 3 lbs chicken drumsticks*
1 tbs oil
Marinade:
2 cups buttermilk
4 cloves garlic, crushed
2 tbs maple syrup
2 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1/4 cup oil
*You can substitute thighs, small bone-in breasts or a 3 lb frying chicken cut into pieces

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).

Place chicken in bag (or plastic container), seal and shake to coat chicken.

Place in refrigerator overnight.

Preheat oven to 425 degrees F. Line a large baking sheet or pan with aluminum foil.

Remove chicken from marinade, letting excess marinade drain off chicken. Place in the prepared pan.

Drizzle the 1 tbs of oil over the chicken.

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.

Buttermilk Chicken

Follow The Midnight Baker's board The Midnight Baker on Pinterest.

Buttermilk Chicken Recipe by Midnight Baker

Buttermilk Chicken Recipe
by Midnight Baker