Buttermilk Spring Chicken Recipes

BUTTERMILK CHICKEN

Steps:

• Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
• In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
• Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
• Bake until chicken is golden brown, about 35 minutes.

BUTTERMILK BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
• Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
• Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
• Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

BUTTERMILK ROAST CHICKEN

Steps:

• Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.
• Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
• Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
• Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
• Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
• Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.

BUTTERMILK FRIED CHICKEN

Steps:

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

CHICKEN BREASTS WITH BUTTERMILK

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
• Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.
• Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
• Meanwhile, mix remaining buttermilk with condensed soup.
• Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.

BUTTERMILK SPRING CHICKEN

Steps:

• Arrange chicken legs in a large baking dish or pie plate and season with 1 Tbsp. salt and a very generous amount of pepper, turning to get both sides. Let sit 15 minutes.
• Finely grate lemon zest directly over chicken and turn to coat; set lemon aside for making the dressing. Add 1½ cups buttermilk and 1 Tbsp. sesame oil and turn again to coat. Cover and chill at least 3 hours and up to 12 hours, turning occasionally if possible (don't get up in the middle of the night or anything).
• Meanwhile, whisk yogurt, remaining ½ cup buttermilk, and remaining 1 tsp. sesame oil in a small bowl to combine. Cut reserved lemon in half and squeeze in the juice (you should get about 2 Tbsp.). Season with salt and pepper and a few dashes of hot sauce and whisk again to combine. Cover dressing and chill while the chicken marinates.
• Preheat oven to 475°. Let chicken sit out at room temperature while the oven comes up to temperature. Line a rimmed baking sheet with parchment paper or foil (to make cleanup easier) and set a wire rack inside. Remove chicken from marinade, letting excess drip off, and place, skin side up, on prepared rack; discard marinade. Roast chicken until skin is a deep brown and crisp and a thermometer inserted to thickest part of thigh registers 165°, 25-30 minutes.
• Meanwhile, heat olive oil in a large skillet over medium-high. Add leeks and toss to coat. Season with salt and cook, tossing occasionally, until dark brown around the edges but not completely softened, 6-8 minutes. If the pan looks dry or scorched toward the end of cooking, add a splash of water to get things moving again.
• Stir half of chives into dressing, then spread dressing onto a platter or 4 plates. Spoon leek mixture over and top with chicken. Scatter remaining chives over.

BUTTERMILK PAN ROASTED CHICKEN BREAST

Steps:

• Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
• Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
• Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
• Put back in bowl and refrigerate for 24 to 48 hours.
• Space 2 racks in oven so your skillets can fit.
• Preheat oven to 475°F; drain rinse and dry chicken.
• Rub with oil, salt and pepper liberally.
• Get 2 large oven proof skillets hot on the stove.
• Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
• Reserve de-glazing liquid.
• Place chicken back in pans.
• Place pans in oven for 10 minutes or until internal temp reaches 165°F.
• Remove chicken from pan, cover.
• Deglaze pans again.
• Pour deglazing liquid into one pan, reduce to about 1 cup.
• Whisk in 4 tbsp of butter and serve over chicken.