Classic buttermilk baked chicken falling off the bone is juicy. The meat is so flavorful and tender, with an excellent tangy crust. This buttermilk chicken recipe can be baked or grilled in a rich buttermilk chicken marinade. It works for the kitchen for family dinners, backyard barbecues, or a crowd stake.
This article walks you through the steps of making buttermilk chicken, the nutritional benefits, and what to serve with it.
Number of Servings:
This recipe serves about 4–6, depending on what size portions you serve or how big/small of a crowd you are catering.
Buttermilk Baked Chicken
Equipment
- 1 Large zip-top plastic bag or baking dish For marinating
- 1 Grill or oven-safe skillet For cooking
- 1 Tongs For turning chicken
- 1 Mixing Bowl
- 1 Measuring cups & spoons
Ingredients
- 1.5 cups Buttermilk Substitute with 1 cup milk + 1 tbsp lemon juice or vinegar if needed
- 1 tablespoon Garlic Powder
- 1 tablespoon Dried Italian Seasonings
- 1 teaspoon Ground Red Pepper
- 2 teaspoons Coarse Salt
- 3 pounds Bone-in Chicken Pieces Thighs, drumsticks, or breasts
Instructions
- In a small bowl or large measuring cup, whisk together 1 1/2 cups buttermilk, 1 tablespoon garlic powder, 1 tablespoon dried Italian seasonings, 1 teaspoon ground red pepper, and 2 teaspoons coarse salt.
- Pour the buttermilk mixture into a large zip-top plastic bag or a baking dish. Add 3 pounds of bone-in chicken pieces. Toss to coat, seal or cover, and refrigerate for at least 2 hours, up to overnight, turning occasionally.
- Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Discard the used marinade.
- For grilling: Preheat the grill to medium-low heat. Place the chicken on the grill, cover, and cook for 30-40 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- For baking: Preheat the oven to 450°F (232°C). Arrange the chicken in a single layer in an oven-safe skillet or baking pan. Bake for about 30 minutes, until internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to lock in juices. Serve hot with your choice of sides.
Notes
- Serve with mashed potatoes, collard greens, or a green salad for a classic Southern meal.
- For a spicier version, increase ground red pepper to 1.5 teaspoons or add hot sauce to the marinade.
- Gluten-free by default; ensure buttermilk and seasonings are gluten-free.
- Store buttermilk in the refrigerator for up to a week; freeze raw chicken for up to 9 months.
- Pair with Sauvignon Blanc, light lager, or iced tea for a refreshing beverage match.
Health Benefits Breakdown
- Buttermilk: Aside from tenderizing, buttermilk is a fermented dairy (aka good for the gut) in its probiotic content. Besides that, it is a great source of calcium (bone strengthener otherwise) and protein (muscle repair enabler).
- Garlic: You know what else is known for its immune-boosting benefits? Garlic is famous for being that. It has the compound allicin, which means antibacterial, antiviral, and may lower cholesterol.
- Dried Italian Spices: Usually a mix of fresh herbs (as oregano, basil, thyme), they are antioxidants that suppress oxidative stress. It also supports digestion and has anti-inflammatory properties.
- Ground Red Pepper: The capsaicin in red pepper boosts metabolism and fat metabolism. It also has an anti-inflammatory impact and may work on enhancing the circulation.
- Coarse Salt: Needed for bodily functions, but in excess can elevate blood pressure. While that recipe makes use of a mean amount to enhance the flavor and not overload on taste.
- Bone-in Chicken: A bone-in piece of meat, such as thighs or drumsticks, delivers nutrient-dense, good-quality protein and B vitamins (niacin, B6, for example) necessary for energy metabolism, along with iron as well as zinc needed for the immune system.
Serving Ideas and Variations
The buttermilk baked chicken is so versatile, and it loves sides! So here are some serving suggestions and ideas to add some flavor:
- Classic Southern Way to Serve: With mashed potatoes, gravy, and collard greens for the ambiance of a warm meal. Serve with the following for a more authentic touch: cornbread — a true buttermilk baked chicken southern living experience.
- Simple and Careful: Accompaniment with a refreshing green salad, baked or grilled veggies, or simply diced tomato and tossed together with cucumber.
- A Little Twist on Spicy: Multiply the ground red pepper by 1 1/2 teaspoons or add a squeeze of hot sauce into your marinade — a spicy take on buttermilk grilled chicken recipe.
- Fancy It Up: Trade the Italian seasoning for rosemary and thyme for a more robust, aromatic flavor profile.
- GF: The recipe is gluten-free by nature, but triple-check your buttermilk and seasonings for hidden gluten.
To garnish: with a sprinkle of fresh parsley or paprika for color. For family-style dining, serve on a rustic platter or plate by itself for posh serving.
Tips on Ingredient Selection and Storage
- Buttermilk: Full-fat buttermilk for the rich flavor and best tenderizing. Buttermilk can be stored in the refrigerator and used within a week after opening. For the lemon juice/milk swap, only make as much as you will use because it does not keep well.
- Chicken: Go for organic or free-range chicken for better flavor and extra tenderness. Refrigerate raw chicken for 2 days and freeze it up to 9 months. Be sure to thaw frozen chicken in the fridge overnight.
- Spices: Fresh, good spices can be kept fresh for maximum flavor. These will last in airtight containers in the cool dark for up to a year.
- Marinating Safety: Marinate in the refrigerator, never at room temperature, which encourages bacterial growth. If you are going to use it as a sauce, get rid of the used marinade or boil it well. This ensures a safe and delicious buttermilk oven chicken recipe.
Beverage Pairings
The tangy, savory flavors of buttermilk baked chicken pair beautifully with a range of beverages:
- White Wine: For the richness, go with a crisp Sauvignon Blanc or light oaked Chardonnay and pair it with the white wine chicken.
- Beer: Light Lager or Pale Ale lightens the spice of your dish. IPA is for the hot red pepper though 😉
- Non-Alcoholic: Iced tea with lemon or a twist and cucumbers in your sparkling water, listen to me right now, please?
- Gin and Tonic: A twist of lime in the classic cocktail offers a zesty, herby touch to complement the marinade flavors perfectly.
Best Time to Enjoy Buttermilk Baked Chicken
Perfect for lunch/dinner (especially in summer as it is always great to grill). In an ideal evening setting, it is hearty enough to suit gatherings with its alluring smoky and savory scents at pubs. Side it with lighter sides for a casual lunch. The versatility of the dish also makes it a good option to cook on weekend barbecues or weekday family dinners — whether you’re trying buttermilk grilled chicken, baked, or oven-roasted.
Conclusion
Buttermilk Baked Chicken — simple and tasty. That will hit the spot, but tender, juicy inside, with so much customization to your spice profile. Follow these steps, and you will make a wonderfully healthy yet tasty meal.
From grill-to-serve perfectly charred versions to humble baked options, this dish will never disappoint. Try different sides, toppings, etc, change it up and mate with a cold beverage for the best dining experience.
Whether you’re baking it in the oven, preparing an easy buttermilk grilled chicken, or following a traditional buttermilk baked chicken recipe, it’s a meal that pleases every crowd.
