Roasted Buttermilk Chicken
Roasted Buttermilk Chicken

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, roasted buttermilk chicken. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted Buttermilk Chicken is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Roasted Buttermilk Chicken is something that I have loved my entire life.

Place chicken in a large freezer bag. Seal bag securely and refrigerate overnight or up to two days. Remove chicken from marinade and place on a rack so excess can drip off.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have roasted buttermilk chicken using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Buttermilk Chicken:
  1. Take 4 pound whole chicken
  2. Make ready 1 quart buttermilk
  3. Prepare 1 medium onion
  4. Get 1/2 lime
  5. Get 1 tablespoon salt
  6. Make ready 1-1/2 teaspoon seasoned salt
  7. Get 1-1/2 teaspoon ground black pepper
  8. Prepare 1/4 cup extra Virgin olive oil
  9. Take 1-1/2 teaspoon granulated garlic powder
  10. Make ready 1 cup water
  11. Make ready 1 tablespoon cornstarch
  12. Make ready 1/2 cup water for thickening

Well, you can make roasted chicken too by marinating the chicken to get an unbelievable flavor and a moist, tender texture. The buttermilk roast chicken was INCREDIBLE. So juicy, so moist, and so much flavor. And BARELY any hands on time.

Instructions to make Roasted Buttermilk Chicken:
  1. 3 nights prior to cooking put the whole chicken into a ziploc bag and marinate with the buttermilk for 3 days
  2. Preheat oven to 400 degrees Fahrenheit heat a large diameter pan or skillet
  3. Spatchcock the chicken, cut it down the spine.
  4. Add half a tablespoon of salt to the insides of the chicken.
  5. Add the chicken skin side up to the heated skillet
  6. Add the salt, garlic and pepper all over the chicken
  7. Now squeeze the lime over the chicken and get the pulp on it too. Chop the onion and Add seasoned salt.
  8. Put into the oven for 1 hour.
  9. Add a cup of water to the pan and deglaze the pan mix the cornstarch and 1/2 cup of water. Bring the pan drippings to boil.
  10. Add the cornstarch solution to the pan drippings and let thicken a bit
  11. Pour over the chicken and serve with mashed potatoes.
  12. Serve I hope you enjoy!

Remove the chicken from marinade and place on the pan. What to Serve with Tender Roasted Buttermilk Chicken. Creamy Dill Potato Salad; Cheesy Smashed Potato Bites As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce. Dip chicken in buttermilk, then coat with flour mixture.

So that’s going to wrap this up with this exceptional food roasted buttermilk chicken recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!