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Recipe: Buttermilk Chicken

Wow. It’s super-duper cold outside. The temp was in the single digits again but that WIND! Holy moly. It brings tears to your eyes!!

I sliced open another apple last night and unlike the last one, this was perfect. You know what they say, there’s always a bad one of the bunch right? πŸ˜‰

With school kicking off now, I’m in the market for fun, new, and QUICK recipes for dinner. I don’t have much time between coming home from work and getting to class. I whipped up some chicken that was juicy and tender and thought I would share. You do have to put the chicken in a bowl with some buttermilk the night before… but seriously, how long does that take??

Overnight Buttermilk Chicken

Put your chicken breasts (I used 4) in a large bowl and cover with 2 cups of buttermilk and a 1/4t of salt. Cover with plastic wrap and let sit overnight (or you could do it first thing in the morning).

Line a 13×9 pan with foil and spray with non-stick spray. Shake the excess buttermilk off each chicken piece and place in pan.

Season with your favorite toppings


– 2 T italian seasoning

– 1/2 t salt

– 1/4 t pepper


– 1 T parsley

– 1 T thyme

– 1/2 t cayenne

– 1/2 t pepper

– 3/4 t paprika

Put in a pre-heated oven at 375 for 40 minutes or until cooked through. In the interest of time, I just pan-fried mine and the results were still delicious.

Nice, crusty and golden brown

Serve along side your favorite veggies or rice

The buttermilk gives the chicken a great mellow taste and was so moist and juicy. We made one batch spicier for Ben and the other more mild for me. πŸ™‚

Perfect grain-free, sugar-free masterpiece!

Tip: If you don’t have buttermilk you can use regular milk and add 2T of lemon juice instead.


2 Responses

  1. aha! I did a buttermilk chicken a long time ago once, and your post has brought back tasty memories of why I need to be doing it more often. thanks for the recipe!

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