Ingredients
Marinade Ingredients
- 1 cup (240 ml) buttermilk (or 1 cup or 250 g whole milk mixed with 1 tbsp or 15 ml vinegar or lemon juice)
- 2 tsp salt
- 2 tsp paprika
- 1/8 tsp garlic powder (optional up to 1/4 tsp)
- Pepper to taste
Main Ingredient
- 1 lb (450 g) chicken
Instructions
- Make the marinade. In a bowl, mix together the buttermilk, salt, paprika, garlic powder, and pepper until fully combined to create the marinade base.
- Marinate the chicken. Add the chicken pieces to the marinade and stir gently to coat all sides evenly. Cover the bowl with plastic wrap and refrigerate. For quick flavor absorption, marinate for 30 minutes to 1 hour; for more depth, marinate 2-4 hours; for best flavor and tenderness, marinate 8 hours or overnight. Avoid marinating longer than 1-2 days to prevent texture degradation.
- Cook the chicken. Remove the chicken from the marinade, discarding the leftover marinade. If you plan to fry, roast, or grill the chicken, pat the pieces dry with paper towels to achieve a crispier exterior. Cook the chicken according to your preferred method and recipe, ensuring it reaches a safe internal temperature.
Notes
- Marinating for longer times intensifies flavor and tenderizes the chicken but do not exceed 48 hours.
- Patting the chicken dry before cooking helps to get a crisp crust when frying, roasting, or grilling.
- The buttermilk can be substituted by milk plus vinegar or lemon juice to provide the required acidity.
- This marinade works well with all cuts of chicken, including breasts, thighs, wings, or drumsticks.
- Season with additional spices or herbs to customize flavors if desired.
- Prep Time: 5 minutes
- Cook Time: Variable depending on cooking method
- Category: Marinade
- Method: No-Cook
- Cuisine: American
