Buttermilk Baked Chicken Recipe
Chicken marinated in buttermilk is a homestyle, simpler version of Southern fried chicken, but baked in the oven. Buttermilk with spices makes the meat very juicy inside, with a nicely browned skin. It’s a convenient dish for a family dinner – the meat marinates on its own in the fridge, and then you just slide the tray into the oven.
Prep Time
15 min
Cook Time
45 min
Total Time
60 min
Servings
4
Ingredients
- chicken thighs - 1 kg
- buttermilk - 400 ml
- garlic - 3 cloves
- sweet paprika - 6 g
- hot paprika - 2 g
- thyme - 3 g
- salt - 8 g
- black pepper - 3 g
- oil - 10 ml
- lemon - 0.5 pieces
Main Ingredient:
chicken
Preparation
- Peel the garlic and press it through a garlic press. In a large bowl, mix the buttermilk, garlic, sweet paprika, hot paprika, thyme, salt, and pepper.
- Trim any excess fat and remaining feathers from the chicken, then pat dry with paper towels. Place the chicken pieces in the bowl with the buttermilk and coat each piece thoroughly in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, so the meat can absorb the flavor well.
- Preheat the oven to 200°C (top and bottom heat). Lightly grease a baking tray with oil or line it with baking paper.
- Remove the chicken from the marinade and let the excess buttermilk drip off. Arrange the pieces skin-side up on the tray, making sure they don’t touch each other.
- Place the tray in the preheated oven and bake for about 40–45 minutes, until the skin is golden and crispy and the meat is fully cooked through (clear juices run out when pierced).
- If you want the skin more deeply browned, turn on the grill function for the last 5 minutes or increase the temperature to 220°C, watching carefully so the meat doesn’t burn.
- After removing from the oven, let the chicken rest for 5 minutes so the juices redistribute. Serve with lemon wedges for squeezing over the top.
Storage
In fridge:
3 days
Freezing:
Yes
Upieczonego kurczaka przechowuj w lodówce do 3 dni. Możesz też zamrozić porcje bez kości na 2–3 miesiące. Podgrzewaj w piekarniku w 170°C około 10–15 minut, żeby skórka znów była lekko chrupiąca.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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