Buttermilk Marinade for Chicken
In short: A tangy buttermilk marinade with garlic, paprika and thyme that tenderizes chicken overnight for juicier fried, baked or grilled pieces. It takes about 10 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 0 min
- Resting
- 8 h
- Total
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 45 kcal
Soaking chicken in buttermilk before cooking is an old trick for tender, juicy meat. The mild acid in buttermilk loosens the surface of the meat without turning it mushy, and the salt seasons it right through. This marinade is simple: buttermilk, garlic, paprika and a few spices. Use it for fried chicken, oven-baked chicken, grilled legs or chicken tenders. Leave the chicken in it for at least 4 hours, ideally overnight, then shake off the excess before cooking.
Instructions
- Whisk the buttermilk, salt, paprika, onion powder, thyme, pepper and hot sauce in a large bowl until the salt dissolves. Stir in the crushed garlic.
- Add 1 kg (2.2 lb) of chicken pieces, such as thighs, drumsticks or sliced breasts, and turn until every piece is coated. Use a bowl or a resealable bag.
- Cover and refrigerate for at least 4 hours and up to 24 hours. Turn the chicken once or twice if it is in a bowl.
- Take the chicken out and let the excess marinade drip off. Do not rinse it. Leave a thin coating if you plan to bread it, or pat it lightly with paper towels for roasting.
- Cook until the thickest part reaches 74°C (165°F). Bone-in thighs and drumsticks take 35 to 45 minutes at 200°C (400°F), while thin cutlets take 5 to 6 minutes per side on a hot grill pan.
- Discard all the used marinade. Do not use it as a sauce, because it has touched raw chicken.
Tips
- No buttermilk? Stir 1 tablespoon of lemon juice into 360 ml (1 1/2 cups) of milk and let it stand for 10 minutes, or thin 300 g (1 1/4 cups) of plain yogurt with 60 ml (1/4 cup) of milk.
- For fried chicken, dredge the marinated pieces in seasoned flour, rest them for 10 minutes so the coating sets, and fry at 175°C (350°F) until golden.
Questions and answers
How long should chicken marinate in buttermilk?
Four to 12 hours gives the best texture. Up to 24 hours is fine, but longer can make the outer layer soft.
Does buttermilk really make chicken more tender?
Yes. Its mild acidity gently loosens the surface proteins, and the salt helps the meat hold on to moisture, so cooked chicken stays juicier.
Can I use this marinade for pork or turkey?
Yes. It works well for pork chops and turkey cutlets, using the same times and cooking to 63°C (145°F) for pork and 74°C (165°F) for turkey.
How long does it take to make Buttermilk Marinade for Chicken?
About 10 min in total: 10 min of preparation and 0 min of cooking.
How many calories are in Buttermilk Marinade for Chicken?
About 45 kcal per serving, with 3 g of protein, 5 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 45 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 5 g |
| Fat | 1 g |
| Fiber | 0 g |
| Sugar | 4 g |
| Sodium | 970 mg |
Estimated values, calculated from the ingredients.
