Chicken In Buttermilk

5.0
( 9 reviews )
Review
Cooking Mode
8
Ingredients
15m
Prep Time
3h
Cook Time
3h 15m
Ready In

Recipe: #20887

September 08, 2015

Categories: Chicken, Australian, British, more

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"So easy, so delicious and so tender. Served with salad this is a great recipe! I have incorporated the cook time as marinade time, overnight is best but 3 hours is the minimum."

Original is 5 servings
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Ingredients

Nutritional

  • Serving Size: 1 (652 g)
  • Calories 876.7
  • Total Fat - 27.3 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 489 mg
  • Sodium - 1934.9 mg
  • Total Carbohydrate - 41.3 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3.3 g
  • Protein - 109.4 g
  • Calcium - 348.7 mg
  • Iron - 6 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.6 mg


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Step by Step Method

Step 1

Combine the buttermilk and Tabasco in a large snap lock bag, add the chicken and massage the buttermilk mix to coat. Secure the bag and refrigerate for minimum 3 hours (or really .... overnight is best).

Step 2

Preheat the oven to 220 degrees Celsius fan-forced.

Step 3

Line a baking tray with baking paper.

Step 4

Combine the flour, baking powder, salt, paprika and sesame seeds in another large snap lock bag and shake to combine.

Step 5

Add one chicken piece at a time to the bag and shake to coat well.

Step 6

Place the chicken on the tray and spray lightly with olive oil.

Step 7

Roast the chicken for 45 minutes, or until golden, crisp and cooked through.

Tips


  • Olive oil cooking spray

9 Reviews

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ForeverMama

We used chicken strips and this method worked well. Marinated overnight and the end result came out tasty, crunchy, and moist. Love the ease of this chicken, making dinner easy peasy for a weeknight. Thank you, Tis, for sharing. Made it for Billboard Tag.

5.0

review by:
(31 Aug 2020)
breezermom

My chicken marinated an extra day due to a schedule change at work. It turned out very moist and delicious. It seemed to get a little brown, but it certainly didn't taste burnt and the exterior was nice and crunchy. Perfect oven-baked chicken. Thanks for sharing a delicious recipe!

5.0

review by:
(24 May 2018)
Chef shapeweaver

This recipe was made on 4/24 as part of mine and SO's Dinner. Except for accidentally adding 2 Tablespoons of hot sauce instead of 2 teaspoons and leaving out the sesame seeds(personal preference ) the recipe was made as written. I, however baked the chicken @375 degrees for the same length of time. I've tried a lot of recipes for baked chicken and this by far has to be the best recipe I've ever used. The taste was exceptional. Thanks for posting a recipe that will be made again and again. BTW: I made your Steamed Butter Cabbage as a side along with Mashed Potatoes & Gravy. " Keep Smiling :) "

5.0

review by:
(26 Apr 2018)
KATO BABY

5 stars all the time Tisme, for this lovely recipe. We really enjoyed the chicken prepared this way. It was tender and moist on the inside and crispy on the outside just the way we want it. Thank you for sharing this wonderful recipe, that we will enjoy often. Made for Best of 2017

5.0

review by:
(4 Feb 2018)
TeresaS

What a nice surprise...these came out so crispy and tasty...I had huge chicken breast so I cut them in half...the only draw back with doing that is the skin isn't attached as well if left whole...made for "Pick Me" tag game...

5.0

review by:
(22 Dec 2017)
natsgarden123

I made this with chicken wings -the recipe is very easy to make and I was surprised how crispy the wings were without frying. My husband, a chicken wing connoisseur, liked these very much. Thanks for posting.

5.0

review by:
(28 Mar 2017)
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