Buttermilk Roast Chicken — Dora Wang pinterest recipe

What is buttermilk roast chicken?

Buttermilk, here’s the secret-Marinate the whole chicken in spiced buttermilk brine, put it in the refrigerator overnight, and bake next day.
The result was magical, soft and juicy roasted chicken!

What is Buttermilk Roast Chicken?

Buttermilk-is acidic! Will break the bond between their muscles and tenderize the chicken, making it moist and delicious.
In fact, yogurt or buttermilk is a well-known softener. Chicken and lamb in many Indian dishes are marinated with a mixture of yogurt and spices, which makes them tender and delicious.
The only chicken I marinated this time was garlic, pepper and salt.


1 whole chicken
4 cloves of garlic
1 tbsp ground chili
2 tbsp salt
1 tbsp olive oil
1.5 cups of buttermilk or 1/2 cup of yogurt plus 1 cup of water


1 .Mix garlic, pepper, salt and buttermilk together and add salt. The marinade should be very salty, just as salty as sea water.
2 .Put the chicken in an ice pack, pour in the marinade, and marinate in the refrigerator for 2 to 24 hours, or you can freeze it for a month.
3. Remove the chicken from the refrigerator one hour before cooking.
4. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
5. Prepare a dish or baking dish and cover it with foil.
6.Remove the chicken from the marinade, and place the chicken on the side of the tray with the chest down. Don’t marinate.
7.Tie your legs to the kitchen string and brush with 1/2 tablespoon of olive oil. Bake in the oven for 40 minutes. Change direction and bake the other side for 20 minutes.

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