BUTTERMILK HERB MARINADE
This is a great marinade to use on chicken or pork. The buttermilk has a tangy kick and it works well as a tenderizer. Just marinate for 1 to 4 hours and discard the marinade and cook.
Provided by Nimz_
Categories Chicken
Time 1h10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a medium bowl whisk together all the ingredients.
- Marinate chicken or pork for 1 to 4 hours and discard marinade.
- Cook as desired.
Nutrition Facts : Calories 180.8, Fat 3, SaturatedFat 1.5, Cholesterol 9.8, Sodium 2755.2, Carbohydrate 31.8, Fiber 1.6, Sugar 29.1, Protein 9.1
BUTTERMILK AND HERB MARINATED CHICKEN
Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 5
Steps:
- In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.
Nutrition Facts : Calories 243 g, Fat 3 g, Protein 48 g
SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN
This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!
Provided by pinkchef
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
- Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g
BUTTERMILK HERB MAYO
Steps:
- Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
HERB-BUTTERMILK-MARINATED SALMON WITH CUCUMBER SALAD
Number Of Ingredients 1
Steps:
- Marinate and roast the salmon: In a food processor, combine the buttermilk, basil, cilantro, scallions, vinegar, honey, ginger, 1 tsp. salt, and 1/8 tsp. pepper. Process until smooth, about 30 seconds. Set aside 3/4 cup for the salad. Thirty minutes before roasting the salmon, pour the remaining marinade over the salmon in a large rimmed dish and let sit at room temperature. (For the best texture, don't marinate longer than 30 minutes.) While the salmon is marinating, position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with foil. When ready to roast the salmon, remove it from the marinade and set on the baking sheet. Bake until just firm to the touch and opaque in the center (use a paring knife to peek), 20 to 25 minutes. Remove from the oven and let rest in the pan for 10 minutes. Make the salad: In a medium bowl, mix the cucumbers, onion, olives, cheese, and 1-1/2 tsp. salt. Toss with the reserved buttermilk dressing and season to taste with more salt and pepper. Serve: Use two large spatulas to carefully move the salmon to a platter. Spoon some of the cucumber salad around the salmon and serve the rest in a bowl on the side.
HERB AND BUTTERMILK MARINADE
Make and share this Herb and Buttermilk Marinade recipe from Food.com.
Provided by Abby Girl
Categories Poultry
Time 15m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine ingredients and marinate.
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- Place chicken in a 9x13 baking dish. Mix herbs and spices together in a small bowl. Sprinkle about 1/2 herb mixture over chicken. Turn chicken over. Sprinkle almost all herbs and spices on the other side. Pour buttermilk over chicken. Sprinkle with the rest of the herb mixture. Cover and refrigerate for at least 2 hours up to overnight.
- Preheat oven to 350° Fahrenheit. Line a roasting pan or baking sheet with aluminum foil and spray with non stick cooking spray. Remove chicken from marinade and place in pan. (Set marinade aside.) Cook in preheated oven for 20-25 minutes. Turn up oven to broil. Baste chicken with a little marinade and brown chicken under broiler for 5 minutes or until golden. Serve hot.
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- Mix together the garlic, pepper,salt and buttermilk.Add the Salt.The marinade should be very salty- as salty as sea water.
- Put the chicken inside a freezer bag.Pour the marinade over it.Marinate in the fridge for at least 2 hours to 24 hours.This can also be frozen for a month.
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- Combine the marinade ingredients and mix well. Pour over the chicken wings and toss to coat the chicken wings in the marinade.
- Preheat the grill for 5 minutes at medium-high heat. Place the chicken wings on the grill and allow to cook for 15-20 minutes, turning regularly, until the wings are well-browned all over and cooked through.
BUTTERMILK ROASTED CHICKEN RECIPE - GOOD FOOD BADDIE
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Estimated Reading Time 8 mins
- Season the chicken generously with salt, about 2 tbsp per side, and let it sit for 30 minutes. (The salt helps the chicken absorb the flavor and retain the moisture)
- Stir 2 tablespoons sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk.
- Close the bag, massage the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. Rotate the bag periodically (every 4-6 hours) to ensure every part of the chicken gets marinated.
- Remove the chicken from the fridge an hour before you plan to cook it. Take the chicken out of the plastic bag and wipe off any excess buttermilk with a paper towel. Tightly tie together the legs with a piece of butcher’s twine (or string). Place the chicken on a wire rack and allow the chicken to come to room temperature while any excess buttermilk drips off the chicken.
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- In a small bowl combine the buttermilk, pressed garlic, smoked paprika and lemon juice. Pour over chicken breasts or thighs and marinate for at least 8 hours. Salt and pepper the chicken before grilling.
- Grill chicken breasts on the grill for approximately 6 minutes on each side until cooked through and internal temperature registers at 165F/75C.
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- Preheat oven to 325°. Remove lamb from marinade; discard marinade. Place lamb on a rack in a shallow roasting pan. Roast until an instant-read thermometer inserted in the thickest portion reads 135° for medium-rare, 1 3/4 to 2 1/4 hours.
- Transfer lamb to a carving board. Tent with foil and let rest for 10 to 15 minutes. Sprinkle with fresh herbs, salt and pepper before serving.
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- Stir together buttermilk, herbs, garlic, salt, and pepper in a large bowl. Add chicken, nestling in buttermilk mixture to coat. Cover and chill at least 4 hours or up to overnight.
- Heat a grill pan over medium. Lightly oil grill pan; add chicken, skin side down, and loosely cover with aluminum foil. Cook chicken until a thermometer inserted in thickest portion of thighs registers 165°F, about 20 minutes, turning chicken every 3 minutes. Transfer chicken to a platter; drizzle with lime juice. Serve hot.
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