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.
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
- 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
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.