GRILLED BUTTERMILK CHICKEN RECIPE: HOW TO MAKE IT
I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.
Nutrition Facts : Calories 189 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 168mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 35g protein. Diabetic Exchanges 5 lean meat.
BUTCHIE'S BUTTERMILK FRIED CHICKEN BURGER - OLIVEMAGAZINE
Butchies is known for its crispy fried chicken, so we got our hands on the recipe for you to try at home. Marinating the chicken in buttermilk overnight makes it super succulent and juicy
Provided by OLIVEMAGAZINE.COM
Categories Meat and poultry
Total Time 35 minutes
Number Of Ingredients 14
Steps:
- Lay each chicken breast between 2 pieces of clingfilm and bash with a rolling pin until 2cm thick.
- Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.
- Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.
- Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
- Fill a large pan no more than a third full with vegetable oil and heat to 175C or until a piece of bread browns in 40 seconds.
- Cook the chicken, in batches, for 4-5 minutes turning half way, until deep golden brown.
- Drain on kitchen paper and keep warm while you fry the rest.
- Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.
- Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.
Nutrition Facts : Calories 0 calories, FatContent 0 gram fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 0 gram protein, SodiumContent 0 milligram of sodium
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