Insanely flavorful buttermilk roast chicken will be your go to roast chicken dish once you try this thanks to the long marinating hours which make the chicken super juicy and succulent!
After tasting and sharing so many grilled/roast/baked chicken recipes, I am really having a hard time to figure out which one shall I call out as The Best! Today I have another one to add to the list – my much-loved buttermilk roast chicken! This buttermilk roast chicken is quite a special recipe because after much dilemma, I tried the brining of chicken for a long duration – the process which is supposed to produce the most juicy, succulent and well-seasoned chicken ever!
And boy! What I was missing till date! Only now I know why this overnight or even day long brining is so popular over the internet and it’s, hands-down, the best marinating process I have ever tried. The buttermilk does its magic to the chicken by penetrating the flavors deep into the meat giving it a succulent & melt-in-mouth texture. The chicken drumsticks came out super moist and super yum! If you haven’t yet tried this technique then you must try this buttermilk roast chicken and reward yourself with one of the best roast chicken ever!
Buttermilk is quite a magic ingredient I must admit. It creates wonders to so many cooked/baked stuff that sometimes I wonder how I was surviving before discovering this miraculous item! It’s a great egg substitute for making eggless cakes and now it has given me another gem – the buttermilk roast chicken! Being a chicken freak family, we have now been in lifelong debt to buttermilk for treating us with such a wonderful chicken which is so easy to make yet so delicious to eat!
If you have already watched the video, you obviously have already realized how ridiculously easy this buttermilk roast chicken recipe is! The video is not even 1 minute long and that too including the intro and climax which proves how easily it can be made by anyone, even by the most novice cook! I may be exaggerating a bit, but I still maintain the opinion that if you miss this buttermilk roast chicken, then you are definitely missing a lot which can’t be fulfilled by any other recipe! Do give this a try asap!
Cooking is that one activity which has proved to be very therapeutic to me and my well-being! Whenever I feel low or somewhat depressed, I spend few good hours in the kitchen with my friendly kitchen tools and utensils giving gorgeous makeovers to the veggies and stuff and I am back to life at the end of the session. Recently I had a minor domestic accident and had hurt my knee thanks to which I was instructed to be in bed and do minimal movements. Due to this unfortunate event, I was away from cooking for good 4 days and was getting anxious inside with each passing moment. Finally, I got my strength back on day 5 and after cooking up a storm in the kitchen, I got my life back too!
This buttermilk roast chicken was done few weeks back but due to the technical downtime, we were not able to share it yet. The flavorings I used in my buttermilk roast chicken recipe are very basic but full of amazing flavors. You can customize it to your liking; for example, you can add some cayenne pepper or sriracha to the buttermilk marinade for an extra spicy kick to the chicken. Possibilities are truly endless and your creativity is the only key to successfully make an insanely delicious buttermilk roast chicken and please your friends and family effortlessly!
- Chicken drumsticks – 10-12, skin-on
- Buttermilk – 2 cups
- Olive oil – 2 tbsp
- Garlic powder – 2 tsp
- Italian seasoning – 2 tsp
- Salt – 1 tsp
- Black pepper – 1 tsp or to taste
- Fresh parsley to garnish
- Wash and pat dry the chicken drumsticks. Add half a teaspoon each of salt and black pepper and massage them well into the chicken.
- Take a large bowl and add all the other ingredients except parsley. Whisk them really well.
- Add all the drumsticks to the buttermilk mixture making sure they all fully remain inside the liquid. Cover with a clingfilm and let it marinate in the refrigerator for at least 8 hours to upto 24 hours.
- When you are ready to roast, preheat your oven to 200 C / 400 F and set the wire rack at top most level. Take the marinated chicken out of the refrigerator at least 1 hour before roasting.
- Take a greased baking dish and arrange the chicken drumsticks. Mine was little overcrowded but try to keep them separate. Pour ¼ cup of marinating liquid on top of chicken to prevent them from drying.
- Roast/grill the drumsticks in the preheated oven under broil setting for 30 minutes. Then take them out, flip the drumsticks over, pour another ¼ cup of marinating liquid if it's too dry and roast for 30 minutes more or until the internal temperature of thickest part of the drumsticks reaches at least 165 F in an instant-read thermometer.
- Garnish the buttermilk roast chicken with freshly chopped parsley and serve with some ranch dressing and chilled beer. Enjoy!