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

Instructions

In a large bowl, mix buttermilk, chopped onion, pressed garlic, salt, sugar, cumin, and black pepper. Stir until the salt and sugar have completely dissolved.
Cut the chicken into bite-sized pieces. Add to the marinade bowl and mix thoroughly with clean hands or a spoon until all pieces are well coated.
Cover the bowl with plastic wrap or a lid. Refrigerate for 8 to 24 hours.
Drain the marinated chicken through a sieve to remove excess buttermilk. Optionally retain the onion and garlic pieces to cook alongside the chicken.
Heat a non-stick pan over medium-high heat (add a small amount of oil if using a regular pan). Fry the drained chicken for about 5 minutes, stirring occasionally, until the internal temperature reaches 74°C (165°F).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.