How to Make Buttermilk Chicken
September 8, 2024
This buttermilk marinated roast chicken has a tender, juicy texture with a tangy, slightly sour flavor from the buttermilk, which also helps tenderize the meat. The garlic adds aromatic depth, while the salting process infuses the chicken with a savory taste. Roasting at a high temperature creates a golden-brown, crispy skin, contrasting beautifully with the moist, flavorful meat underneath. The balance of tangy and savory flavors makes this roast chicken stand out as both comforting and richly flavorful.
Marinating meats in buttermilk offers several benefits, both in terms of flavor and texture:
1. Tenderization
Buttermilk’s acidity plays a key role in breaking down the protein structure of the meat, making it tender.
This is particularly beneficial for tougher cuts of meat, but even with chicken, the result is a more succulent, tender texture. The lactic acid in buttermilk works gently, without making the meat mushy, as stronger acids might.
2. Enhanced Flavor
Mild tangy flavor: Buttermilk has a gentle sourness that complements the natural flavors of meats like chicken. This subtle tang enhances the overall taste, making the dish more flavorful without overpowering it.
Flavor infusion: The liquid base of buttermilk allows herbs, spices, and aromatics (like garlic in the recipe) to penetrate the meat, giving it a deeper, more complex flavor. The slow marinating process ensures the seasoning reaches throughout the meat.
3. Moisture Retention
Protein interaction: Buttermilk helps the meat retain moisture by creating a protective layer during cooking. This ensures that the meat doesn’t dry out, especially when roasting or frying, which can otherwise cause meat to lose its natural juices.
Crisp skin, juicy inside: When used for roasting or frying, buttermilk allows the exterior to crisp up while locking in moisture, resulting in a crispy outside and juicy, tender inside.
4. Gentle on Meat
Unlike vinegar or citrus-based marinades, buttermilk is acidic but not overly harsh. This gentle acidity helps tenderize meat without damaging the texture, keeping it firm but tender.
5. Versatile Base
Buttermilk can pair well with a variety of herbs, spices, and seasonings. Its mildness makes it a versatile marinade base, allowing cooks to experiment with different flavor profiles, from garlic and herbs to hot spices.
Overall, marinating in buttermilk not only tenderizes and infuses flavor but also enhances the juiciness and ensures a great balance of texture and taste when the meat is cooked.
Buttermilk Marinated Roast Chicken
Ingredients:
1 whole chicken (4 to 5 pounds)
Salt (1 teaspoon per 2 pounds of chicken)
6 garlic cloves, peeled and smashed
1 quart (942 ml) buttermilk (or substitute, see below)
Instructions:
Salting the Chicken:
Measure 1 teaspoon of salt for every 2 pounds of chicken. Sprinkle the salt generously over both sides of the chicken, including inside the thighs, wings, and cavity. Rub the salt in and let the chicken sit for about 20 minutes.
Marinating:
Place the salted chicken in a large ziplock bag or container. Add the smashed garlic cloves. Pour the buttermilk over the chicken, ensuring it is fully covered. Seal the bag and refrigerate overnight (at least 12 hours).
Preparing for Roasting:
The next day, take the chicken out of the bag and wipe off as much buttermilk as possible. Pat it dry with paper towels. Place the chicken in a roasting pan, tie the legs with twine, and tuck the wings under the bird. Let the chicken come to room temperature for 20 minutes.
Roasting:
Preheat the oven to 400°F (200°C). Place the chicken in the oven, with the legs facing diagonally toward the back. Roast for 30 minutes.
After 30 minutes, turn the chicken so the legs face the other side of the oven. Continue cooking for another 15–20 minutes.
Check the chicken’s color. If it’s evenly browned, cover it loosely with foil. Continue roasting until the internal temperature at the thickest part reaches 165°F (74°C), about 70–80 minutes in total.
Resting:
Remove the chicken from the oven and let it rest for 15 minutes before carving.
Buttermilk Substitutes:
Option 1: Combine 1 tablespoon (15 ml) lemon juice or vinegar with 1 cup (247 ml) of milk. Let it curdle for 5 minutes without stirring.
Option 2: Mix ¾ cup (177 ml) plain yogurt with ¼ cup (59 ml) milk to make 1 cup.
Nutritional Breakdown (Per Serving, based on 6 servings):
Calories: 465 kcal
Protein: 39 g
Fat: 30 g
Carbohydrates: 3 g
Fiber: 0 g
Sugar: 3 g
Sodium: 680 mg
Cholesterol: 165 mg