Having buttermilk and chicken in my fridge, and after seeing an episode of Michael Smith’s Chef at Home where he marinates chicken in buttermilk, I quickly scanned my surroundings… Surely I wasn’t just watching the Food Network, but it was watching ME…
Well, turns out it wasn’t. But I took it as a sign, and did the next logical thing – marinated my chicken in buttermilk.
Of course, given that I had a few other ingredients I was looking to use up (namely dill), I perused the internets and found an appropriate recipe to guide me.
I know buttermilk is supposed to help make things tender and juicy, but given that I used drumsticks, which are already pretty tender and juicy, I can’t really say how much of a difference it made. But what I can say, is they were DILL-icious (I went there…), they were slightly tangy from the buttermilk and lemon, with a plenty of dill flavour, all complimented by the always wonderful garlic!
- ½ cup buttermilk
- 2 tbsp fresh dill (chopped)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1-2 cloves of garlic (minced)
- Salt & pepper
- 3 chicken drumsticks (I only had 3, but there is definitely enough marinade to fit more chicken in)
- Combine all ingredients in a ziploc bag, salt and pepper to taste.
- Mixing ingredients around, seal bag tightly and place in fridge overnight (or at least a few hours).
- After chicken has marinated, and you are ready to cook, preheat oven to 475F.
- In a pan on medium-high heat, add some olive oil.
- Once heated, add chicken, allow to cook for about two minutes before turning (browning the skin). Continue cooking for about 10 minutes, turning occasionally.
- Once done pan frying, place chicken in oven, cooking for about 10-15 minutes, flipping half-way through, until internal temperature reaches 165F.