• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
BS in the Kitchen
  • Home
  • About the ‘BS’
  • Recipes

Buttermilk Dill Chicken

March 10, 2013 by bsinthekitchen

Jump to Recipe Print Recipe

Buttermilk Dill Chicken | bsinthekitchen.com #dinner #chicken #bsinthekitchen

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!

Buttermilk Dill Chicken | bsinthekitchen.com #dinner #chicken #bsinthekitchen

Buttermilk Dill Chicken

BS in the Kitchen (adapted from Canadian Living)
Marinating chicken in buttermilk not only keeps the chicken tender and juicy, but adds a delicious tang that compliments the lemon, dill, and garlic in this recipe.
Print Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner
Servings 2 -4

Ingredients
  

  • 1/2 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

Instructions
 

  • 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.

Buttermilk Dill Chicken | bsinthekitchen.com #dinner #chicken #bsinthekitchen

Enjoy!

Bob

 

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Reddit
  • Tumblr
  • Pocket
  • Print
  • Email

Related

Filed Under: Chicken, Dinner, Easy, Fresh herbs Tagged With: buttermilk, Chicken, dill, drumsticks, easy, juicy, Lemon, marinade, marinate, moist, pan fried, pan fry, recipe, tender

Previous Post: « Curry Perogies
Next Post: Cauliflower Garlic Cheese “Bread” Sticks »

Reader Interactions

Comments

  1. Ashley Bee

    March 11, 2013 at 9:31 am

    Dill has got to be my favorite herb. I love the freshness of it. Chicken in buttermilk and dill? Gorgeous flavors.

    • bsinthekitchen

      March 11, 2013 at 4:49 pm

      Agreed! Dill is amazing!

Primary Sidebar

Search

Recent Posts

  • Garlic & Thyme Prime Rib
  • Slow Cooker Chili
  • Pan Roasted Pork Chop on Potato, Kale, & Broccoli with Pan Gravy
  • Caramelized Onion, Bacon, & Pumpkin Dip
  • Spooky Apple Cider Punch
  • Mississippi Blood Pie – Halloween Chocolate Mud Pie
  • Curry Pumpkin Soup
  • Rustic Italian Pizza
  • Beet, Arugula, & Macedonian Feta Pizza with Honey Balsamic
  • Pumpkin Spice Dessert Pizza

Copyright © 2022 BS in the Kitchen on the Foodie Pro Theme

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.