What does one do when we’ve “been there, done that” with chicken? The answer is, go back… way back. Buttermilk has been used as a marinade for more than 100 years (I’m being conservative) and is known to tenderize and keep chicken moist and tangy. It’s just not that often used. I thought I’d bring it back and see it’s effects myself. I was more than pleased with the results and the ease at which they were attained. The kiddos dug it too!
I used my cast iron skillet as the baking dish and got some nice color on the top and bottom of the chicken as a result. I call it the 24 hour chicken because marinating it for at least 24 hours is ideal. However, 12 would do. Likewise, you could put it together on a Sunday and use it for Tuesday dinner! Flexible chicken, up in this bitch! Like, fowl yoga…
You will need the following:
- 8 pieces of chicken, skin on. I used thighs but drum sticks would be great as well.
- 1 1/2 cups buttermilk
- 6 cloves garlic, minced
- 2 Tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Generously salt and pepper each piece of chicken, top and bottom.
- In a mixing bowl, whisk all ingredients except the chicken together until combined.
- Place chicken into a ziploc bag and pour buttermilk marinade over the top. Close the seal releasing as much air as possible. Squish the chicken around to ensure even coating and place in the fridge for 12-24 hours. Flip the bag a time or two during this period.
- Place chicken skin side up in a cast iron skillet and pour remaining marinade over the top. If your skillet is too small, use a 9×13″ baking dish.
- Bake uncovered in a 400 degree oven for 35-45 minutes or until the juices run clear. The skin should be crisp and golden to brown.
This recipe is so good and so easy. The hardest part is remembering to plan ahead, but if you do, you will not regret serving this moist and tender buttermilk chicken. Swearing Mom out.