Baked Buttermilk Chicken

There’s something incredibly comforting about making Baked Buttermilk Chicken for dinner. I remember the first time I tried this dish; the aroma wafting through the kitchen was enough to make my mouth water. It was a chilly evening, and I craved something warm and crispy. This recipe has become a staple in my home, not just because it’s delicious but also due to its simplicity. Using just a handful of ingredients, you can create a flavorful meal that impresses family and friends alike. The key to achieving that golden, crispy exterior lies in the marinade of buttermilk, which tenderizes the chicken beautifully.

Preparing Baked Buttermilk Chicken can be a delightful family affair. Kids love to help with the coating, making it a fun and interactive experience. Plus, there’s something magical about watching the chicken transform in the oven from raw to roasted perfection. The anticipation builds as the timer counts down, and soon enough, you’re rewarded with juicy chicken that’s bursting with flavor.

Everything You Need for Baked Buttermilk Chicken

When it comes to Baked Buttermilk Chicken, the choice of ingredients is crucial to achieving that perfect balance of flavor and texture. Each component plays a vital role in bringing the dish to life. The combination of chicken and buttermilk creates a deliciously tender chicken, while the seasonings elevate the dish to new heights.

• 4 boneless skinless chicken breasts – The main ingredient that provides protein and substance.
• 2 cups buttermilk – This is essential for marinating the chicken, ensuring it remains juicy and tender.
• 6 garlic cloves, minced – Adds a rich, aromatic flavor to the marinade.
• ¼ cup honey – A touch of sweetness that balances the savory flavors.
• 2 tsp kosher salt – Enhances the overall taste of the dish.
• 1 tsp black pepper – Provides a gentle kick to the marinade.
• 1½ cups panko bread crumbs – Creates a crispy coating that adds texture.
• ⅓ cup grated parmesan cheese – Unites beautifully with the bread crumbs for a luxurious flavor.
• 2 tsp garlic powder – Elevates the garlic flavor, making it richer.
• 1 Tbsp Italian seasoning – A blend of herbs that complements the chicken perfectly.
• ½ tsp paprika – Adds a subtle smokiness and color to the dish.

How to Assemble Baked Buttermilk Chicken

Preparing Baked Buttermilk Chicken is straightforward and rewarding. Let’s take this journey step-by-step to ensure the best results.

1. Begin by placing the boneless, skinless chicken breasts in a resealable plastic bag. This allows for easy marinating and cleanup. It’s a good practice to use a heavy-duty bag to avoid leaks.

2. In a large bowl, whisk together buttermilk, minced garlic cloves, honey, kosher salt, and black pepper. This marinade is what will bring the chicken to life, so make sure to mix it well.

3. Pour this flavorful marinade over the chicken in the bag. Ensure all pieces are well coated. Once that’s done, seal the bag tightly and place it in the refrigerator. Ideally, it should marinate for a few hours or overnight for the best flavor.

4. When you’re ready to cook, preheat your oven to 400ºF. This high temperature will help achieve that crispy exterior while keeping the inside juicy.

5. While the oven preheats, prepare the coating by combining panko bread crumbs, grated parmesan cheese, garlic powder, Italian seasoning, paprika, kosher salt, and black pepper in a shallow bowl or plate. This mixture is what will give your chicken that beautiful crunch.

6. Once the chicken has marinated, remove it from the bag and let the excess marinade drain off. You don’t want it dripping wet, or the coating won’t stick well.

7. Coat each piece of chicken in the breadcrumb mixture, ensuring both sides are evenly covered. Press gently to adhere the crumbs.

8. Next, place a wire rack on top of a rimmed baking sheet. This setup allows air to circulate around the chicken, promoting even cooking and crispiness. Lay the coated chicken pieces on the rack.

9. Lightly spray the coated chicken with cooking spray. This step is crucial as it helps the breading to brown and become crispy.

10. Finally, bake in the preheated oven for 20 to 25 minutes. You’ll know it’s done when the juices run clear, and it reaches an internal temperature of 165ºF on an instant-read thermometer. Garner with parsley for a fresh touch if desired.

Helpful Hints

Creating that perfect Baked Buttermilk Chicken experience is all about the details. Here are some helpful hints to ensure your meal is a success:

• Storage: Store leftovers in an airtight container in the refrigerator. They can stay fresh for up to three days.
• Freezing: Cooked chicken can be frozen for up to three months. Ensure it’s cooled completely before placing it in a freezer-safe container.
• Reheating: For the best texture, reheat in the oven or air fryer. This helps to retain the crispiness of the crust.
• Pairing: Serve with a fresh salad or roasted vegetables for a balanced meal. It also goes well with mashed potatoes.
• Seasoning variations: Feel free to mix up the seasonings in the panko mixture. Adding onion powder or cajun seasoning can introduce delightful new flavors.

Serving This Baked Buttermilk Chicken

When it comes to serving Baked Buttermilk Chicken, the possibilities are endless. Here’s how to make the most of it:

• Side dishes: Pair with creamy mashed potatoes and steamed broccoli for a classic comfort meal.
• Salads: A light salad with fresh greens and citrus dressing complements the richness of the chicken beautifully.
• Dinner parties: Serve this chicken at gatherings. Its impressive appearance and delicious flavor will wow your guests.
• Leftovers: Enjoy the leftovers cold in a sandwich or heated up for a quick meal.
• Seasonal pairings: In the summer, serve with grilled corn and a fresh tomato salad for a seasonal twist.

FAQ

Conclusion

Baked Buttermilk Chicken is a recipe that stands out for its simplicity and flavor. The tender, juicy chicken paired with a crispy coating makes it a family favorite. I encourage you to try making this dish yourself. It’s not just a meal; it’s a way to bring people together around the table. You won’t regret it!

Baked Buttermilk Chicken

The ultimate comfort food, Baked Buttermilk Chicken is a crispy, juicy delight that's perfect for any occasion. This easy weeknight dinner will satisfy your cravings and can be made with just a handful of ingredients. Try it tonight for a meal your family will love!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces boneless skinless chicken breasts
• 2 cups buttermilk
• 6 cloves garlic cloves minced
• ¼ cup honey
• 2 tsp kosher salt
• 1 tsp black pepper
• 1½ cups panko bread crumbs
• ⅓ cup grated parmesan cheese
• 2 tsp garlic powder
• 1 Tbsp Italian seasoning
• ½ tsp paprika

Equipment

• Meat Pounder
• Breading Trays
• Rimmed Baking Sheet with Wire Rack

Method

 

1. Place boneless, skinless chicken breasts in a resealable plastic bag.
2. Whisk together buttermilk, garlic cloves, honey, salt and black pepper in a large bowl.
3. Pour the marinade over the chicken and place in the fridge for a few hours up to overnight.
4. Preheat oven to 400ºF.
5. Combine panko bread crumbs, grated parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and pepper in a shallow bowl or plate.
6. Remove the chicken pieces from the marinade and drain excess.
7. Coat chicken in the panko mixture on both sides.
8. Place a wire rack on top of a baking tray. Place coated chicken on the wire rack. Lightly spray with cooking spray.
9. Bake for 20 to 25 minutes, until the juices run clear and reaches an internal temperature of 165ºF on an instant-read thermometer. Garnish with parsley.

Notes

• Tip 1: You can use any cut of chicken that you prefer.
• Tip 2: Use a meat thermometer to check for an internal temperature.
• Tip 3: Buttermilk helps to tenderize the chicken.
• Tip 4: Store leftovers in an airtight container.
• Tip 5: Cooked chicken can be stored in the freezer for up to three months.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.