Buttermilk Chicken
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 8 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s) or turkey breast
- 250 ml buttermilk
- 0.5 ½ small onion (s), chopped
- 2 cloves garlic, pressed through
- 1 teaspoon, heaped salt
- 1 teaspoon, heaped sugar
- 0.25 teaspoon ¼ cumin, to taste up to 1
- 0.5 teaspoon ½ black pepper
Print Recipe
Pin Recipe Instructions
- Mix all ingredients, except for the meat, in a large bowl and stir until the salt and sugar have dissolved.
- Cut the meat into bite-sized pieces and add to the bowl for the marinade. Using clean hands or a spoon, mix the meat with the marinade until it is well coated.
- Cover the bowl and let it rest in the refrigerator for 8-24 hours.
- Rinse the meat very briefly before roasting to remove onion and garlic pieces. I usually only pour it briefly over a sieve to let the buttermilk run off, but fry the onion pieces with it.
- Then fry the meat in a little oil over high heat. I use a pan that does not require oil due to its non-stick coating.
- The meat is very tasty and a real all-rounder. Whether with a simple mixed salad or a baked potato with sour creame - it has always sparked enthusiasm up to now.
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