butter milk chicken recipe

Written ByJenny Smyth Posted on
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The Best butter milk chicken recipe

I’ve always been a fan of traditional Indian recipes, and one of my family’s favorites is butter milk chicken. This dish is a staple in many Indian households, and for good reason – it’s incredibly easy to make and packed with flavor.

The key to this recipe is the use of yogurt and lemon juice to marinate the chicken, which gives it a tangy and creamy texture that’s just perfect. I love serving this dish at family gatherings, as it’s always a crowd-pleaser.

My kids adore it, and it’s even become a staple in our household for weeknight meals. Not only is it delicious, but it’s also incredibly healthy – the yogurt provides probiotics, while the chicken is lean protein.

I’ve made this recipe countless times, but I still get excited every time I take a bite. The combination of spices and herbs is just magic.

I could eat this every day of the week without getting bored. In fact, I often do make it for my family on busy weekdays when we need something quick and easy.

This recipe has become a trusted friend in our household, always ready to save the day when we’re short on time or energy. Whether you’re hosting a dinner party or just need something comforting for yourself, butter milk chicken is always a good idea.

Buttermilk Chicken

4.6 from 770 votes

This buttermilk chicken recipe yields tender, juicy meat with a tangy flavor. The chicken is marinated in seasoned buttermilk, then baked until golden and crisp.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Marinade

1 cup buttermilk
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika

For the Chicken

4 boneless skinless chicken breasts (about 1.5 lbs)
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)

👨‍🍳Directions

1In a large bowl, whisk together buttermilk, olive oil, salt, black pepper, garlic powder, and paprika until well combined.
2Add the chicken breasts, turning to coat them evenly.
3Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4Preheat your oven to 400°F (200°C).
5Line a baking sheet with parchment paper.
6In a shallow dish, mix panko breadcrumbs, Parmesan cheese, dried thyme, and cayenne pepper if using.
7Remove a chicken breast from the buttermilk marinade, allowing excess to drip off.
8Press it into the breadcrumb mixture, coating all sides firmly.
9Place the coated chicken on the prepared baking sheet.
10Repeat with the remaining chicken breasts.
11Bake the chicken in the preheated oven for 25 to 30 minutes, until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crisp.
12Let the chicken rest for 5 minutes before serving.

🔧Equipment

Large bowl
Whisk
Baking sheet
Parchment paper
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 42g

📝Notes

For extra crispiness, you can spray the coated chicken lightly with cooking oil before baking. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Buttermilk Chicken Works

This buttermilk chicken recipe is always a good idea for any occasion. It works well for family gatherings because it is easy to make and everyone loves it.

You can store leftovers in the fridge for a few days and reheat them in the oven to keep the coating crispy. Serve it with your favorite sides for a complete meal that never disappoints.

❓ Frequently Asked Questions About Buttermilk Chicken

1. Can I use regular milk instead of buttermilk?

No, regular milk does not have the same acidity as buttermilk. The acid in buttermilk is what tenderizes the chicken. If you do not have buttermilk you can make a substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

2. How long should I marinate the chicken?

For best results marinate the chicken for at least 4 hours but overnight is even better. The longer it sits the more tender and flavorful the chicken becomes. Do not marinate for more than 24 hours though because the texture can start to break down too much.

3. Can I grill this chicken instead of baking?

Yes you can grill this buttermilk chicken. Just preheat your grill to medium heat and cook the chicken for about 6 to 8 minutes per side depending on thickness. Make sure the internal temperature reaches 165 degrees Fahrenheit.

4. What sides go well with buttermilk chicken?

This chicken pairs well with mashed potatoes coleslaw or a fresh green salad. You can also serve it with rice or roasted vegetables. It is a versatile dish that works with many different sides.

5. How do I store leftovers?

Store leftover buttermilk chicken in an airtight container in the refrigerator for up to 3 days. To reheat place it in a 350 degree oven for about 10 minutes or until warmed through. You can also microwave it but the coating may not stay as crispy.

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