Buttermilk Chicken

by Sabrina Snyder

Last Update:

1 Comments

5 from 1 vote
10 Servings
Prep Time 10 minutes
Cook Time 38 minutes
Marinate 8 hours
Total Time 8 hours 48 minutes
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Buttermilk Chicken is a classic homestyle dish. Marinated legs, full of flavor, and baked to crispy, yet juicy perfection.

This is a classic Chicken Recipe that you can easily prepare for a kid-friendly family dinner. Try my Baked Breaded Chicken and Oven-Baked Rotisserie Chicken Breasts for more simple dinner options. 

Sabrina’s Buttermilk Chicken Recipe

You’ll be amazed at the incredible taste and texture you can get from such minimal effort, in this Buttermilk Chicken recipe. The only complicated thing about the preparation of this, is making sure the legs and thighs are marinated in the buttermilk overnight. What you end up with, is wonderfully juicy chicken, with a nice and crispy golden brown skin. Serve alongside classic recipes like Mashed Potatoes, and green beans.

Dinner, then Dessert

Buttermilk Chicken Recipe

Buttermilk Chicken is a classic homestyle dish. Marinated legs, full of flavor, and baked to crispy, yet juicy perfection.
Yield 10 Servings
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 8 hours 48 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Baked chicken thigh with crispy skin
PrintRate

Ingredients
 

  • 2 cups low-fat buttermilk
  • 4 cloves garlic , minced
  • 2 teaspoons kosher salt
  • 2 teaspoons dried oregano
  • 1 teaspoon dried rosemary , minced
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 6 chicken legs
  • 4 chicken thighs , bone in and skin on

Instructions

  • In a large bowl whisk together buttermilk, garlic, salt, oregano, rosemary, black pepper and crushed red pepper flakes.
  • Add the chicken legs and chicken thighs and coat well.
  • Cover with plastic wrap and marinate overnight.
  • Preheat oven to 375 degrees.
  • Remove chicken from the marinade and let excess marinade drip off the chicken.
  • Place onto a large baking sheet, spacing the chicken apart from each other.
  • Season with a pinch of salt and pepper on each piece of chicken.
  • Bake for 35-40 minutes until chicken is crispy and cooked through.

Nutrition

Calories: 287kcal | Carbohydrates: 3g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 637mg | Potassium: 334mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Every single element on this plate was cooked to perfection. The flavors were harmonious and incredibly satisfying. A truly delightful and memorable dining experience!

    Reply