Buttermilk Marinade
A Little Personal History:
Marinating poultry can make all the difference between tough and chewy vs. mouth watering and flavorful. Here’s my tried and true buttermilk marinade that delivers great results every time.
| Prep Time | 10 minutes |
| Passive Time | 4 hours |
| Servings |
Cups
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Ingredients
- 4 cups buttermilk
- ¼ cup salt
- ¼ cup sugar
- 1 teaspoon lemon pepper ground
- 1 teaspoon black pepper ground
- 1 teaspoon ground cumin ground
- Other herbs & spices of you chosing optional
Ingredients
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Instructions
- Add all ingredients to a large mixing bowl and whisk thoroughly.
- Pour mixture into large Ziploc bag or Vacu-Seal. Add poultry, press out access air, seal and refrigerate for 4 hours.
Recipe Notes
Advanced Preparation:
This marinade can be prepared up to a day in advance and refrigerated.
Tips, Notes, and Variations:
- This marinade makes all the difference for any fried and other chicken dishes where flavor & plumpness is wanted.
- If you don’t have buttermilk handy, regular milk with a little fresh squeezed lemon or white vinegar works fine too. See Buttermilk Substitutes.
- You can add chicken to mixing bowl, seal with plastic wrap and marinade in refrigerator. The marinade won’t infuse as well into the meat so marinade for 6 hours.
- Don’t marinade more than 6 hours as chicken may become too salty.
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