Buttermilk Chicken Recipe (Buttermilk Chicken Marinade)

5 from 1 vote

Buttermilk Chicken Recipe (Buttermilk Chicken Marinade)

This buttermilk chicken marinade is easy to make with 6 ingredients& results in tender, moist buttermilk chicken infused with flavor!

Prep Time5

Cook Time10

Marinating1

Total Time1 15

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose

Servings: Servings

Author: Laura

Cost: $7

Equipment

Ingredients

1 cup buttermilk
2 Tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 pounds chicken breasts
Salt and pepper

US Customary - Metric

Instructions

Slice 2 pounds of chicken breasts thin (2 pounds typically equals 4 to 6 thin pieces of chicken). Place them in a shallow glass dish with a lid or in a plastic bag inside a bowl (in case the bag leaks).
Whisk the marinade ingredients together in a medium bowl, then pour the mixture over the chicken and stir to coat.
Marinate in the refrigerator for up to 24 hours, or at room temperature for 30 to 60 minutes.
Remove the chicken from the refrigerator 30 minutes before cooking.

Grill the Chicken* (see notes for baking instructions)

Heat a grill to medium heat.
Remove the chicken from the marinade and shake off excess.
Lightly season each side of the breasts with salt and pepper.
Grill on the first side for 3-5 minutes, flip and grill until the internal temperature reaches 165 degrees F. (grill time depends greatly on thickness of breasts and temperature of grill).
Remove, let sit for 5 minutes, slice and serve.

Video

Notes

Ingredient Notes/Substitutions

Buttermilk. You can make your own buttermilk by mixing 1 cup milk with 1 ( OR TWO) Tablespoons white vinegar, however I suggest using regular buttermilk for the best results.
Olive oil. canola or avocado oil are good substitutes.
Garlic powder. 1 Tablespoon minced garlic can be used in place of 1 tsp garlic powder.
Onion powder. ¼ cup finely minced onion is a good substitute for ½ tsp onion powder.

*Baking Instructions

Bake at 400 degrees F for 15 to 25 minutes (depending on the thickness of your chicken breast), until the thickest part of your chicken reaches 160 degrees F.

Store

Store leftover buttermilk chicken in an airtight container in the refrigerator for up to 5 days.

I like to slice it into strips and store it in a glass container as a way to meal prep chicken for the entire week. If it’s already sliced, I am more likely to eat it for lunch.

Freeze

You can also freeze this buttermilk chicken recipe in an airtight container for up to 1 month. Reheat on the stovetop or in the microwave.

Nutrition