Buttermilk Chicken Thighs are the easiest and most delightful dish you can whip up. This recipe is incredibly super easy to make with common ingredients already in your pantry. The best part is that the chicken can be marinated well ahead of time, making it a fantastic choice for meal planning, especially on Sundays.
What Does Marinating Chicken in Buttermilk Do?
I always use buttermilk for frying chicken because it’s nice and thick. This quality helps the buttermilk stick to the chicken, creating a solid coating that holds onto the flour when you dip it, setting the stage for a perfect fry.
The acidic buttermilk softens the chicken by breaking down the proteins in the meat, which tenderizes it thoroughly. If you’re out of buttermilk and substitute plain yogurt soured with a squeeze of lemon, just let it sit to mimic the acidity. This process activates the enzymes that work during the marinades, making the chicken exceptionally tender and flavorful.
Ingredients
- Chicken thighs
- Buttermilk
- Cayenne pepper
- 1 pinch salt and black pepper
- Smoked paprika
- Fresh rosemary leaves
- Garlic powder
How to Make Buttermilk Chicken Thighs
To smooth the cooking process, let’s break the whole process into pieces;
Marinating The Chicken
Start your preparation the night (or day) before you plan to make these. Dry the chicken thighs thoroughly and generously coat them with kosher salt on all sides. Next, place them into a ziplock bag. Add two cups of buttermilk, seal the bag, and refrigerate overnight.
Preparing for Baking
The next day, remove the bag from the refrigerator and allow it to sit on the counter until it reaches room temperature. This helps the chicken cook more uniformly. Allowing the chicken to warm up before baking speeds up the overall baking time.
Cooking Steps
Preheat the oven to 425°. Line a large baking sheet with either parchment paper or foil. Remove the chicken thighs from the marinade, shake off or dab off any excess buttermilk with a paper towel, and then arrange them skin side up on the baking sheet without them touching each other.
Baking and Final Touches
Place the chicken thighs in the hot oven and bake for approximately 45 minutes, until the skin achieves a rich brown color and the juices run clear. The milk solids in the buttermilk will quickly caramelize which enriches the skin with a dark roasted color and crispy texture.
(IN CLR BOX) Optional: For an optional enhancement, place a few sprigs of fresh rosemary among the pieces of meat and sprinkle some pepper over them. Remember to remove the rosemary halfway through the baking process to avoid a smoky oven.
Serve Buttermilk Chicken Thighs
Serve the buttermilk chicken thighs with mashed potatoes. Try Honey mustard or blue cheese dips. Don’t forget the classic hot sauce or wing sauce, essential for that perfect spice kick. Each dip enhances the fried chicken in its own unique way.
For More Recipes
How long should chicken marinate for optimal flavor?
For flavorful buttermilk chicken thighs, marinate your chicken for at least thirty minutes. If you’re using bone-in pieces, a few hours up to twelve is ideal, but boneless cuts can soak up those delicious flavors in just two hours.
Should you rinse chicken after it’s marinated in buttermilk?
After your chicken thighs have marinated in buttermilk, skipping the rinse is recommended. Instead, pat the chicken dry with paper towels before cooking. This technique helps ensure that the milk and added flavors of the marinade are fully absorbed.
Does chicken marinate faster in the fridge or room temp?
Chicken marinades faster at room temperature, chilling it in the fridge is often recommended for safety and flavor depth. For quick marinades under thirty minutes, room temp is sufficient. However, for longer periods, the fridge ensures both safety and optimal flavor infusion.
