Chicken And Buttermilk Recipe

Step 2 Preheat oven. Mix 2 tablespoons of Kosher salt into the buttermilk and stir until dissolved.


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Whisk together buttermilk mustard salt and pepper and cayenne in a bowl and pour into a resealable plastic bag.

Chicken and buttermilk recipe. Add the chicken pieces coat with the marinade squeeze out. If you chop or. Combine buttermilk egg 14 teaspoon onion powder and 14 teaspoon red pepper.

Stir the chopped parsley rosemary sugar salt and pepper into the. Marinate in refrigerator 4 hours. Add the chicken pieces mix well and leave overnight in the fridge or at least for a minimum of two hours.

Place chicken in a zip-top plastic bag. Season the chicken generously with salt then let it sit for 30 minutes. When you are ready.

Mix together the buttermilk herb stalks and black pepper in a bowl. Roughly chop the leaves from half the parsley if using and return the rest to the fridge. Method Flatten the garlic cloves with the end of a rolling pin the side of a knife or in a pestle and mortar.

After 30 minutes place the chicken into a gallon-sized plastic bag then pour the buttermilk over the chicken.


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