Classics, Comfort food, Lunch, Quick Dinner, Salad

“Never-dry” Chicken!

Dry, rubbery chicken.  Everyone has tasted that.  Chicken breasts that are tasteless–what a waste to bird !!!  The solution is buttermilk. Slice the chicken breast into thinner pieces and soak them in a buttermilk bath overnight–and you will never have to put a piece of rubber in your mouth ever again !


1 pound of chicken breast, sliced

herbs and spices of your choice ( get creative, that is the beauty of this recipe!!!!!)

I used:

Parsley, thyme, lots of salt and pepper ( VERYmimportant to season liberally) and dash of hot sauce.

Enough buttermilk to cover the chicken, I used about 1.5 cups


Mix everything in a large bowl and cover tightly with a plastic wrap and marinade overnight–the longer the better.

At this point, you could bake it or pan sear it, but I like to bake it first and finish it off in the broiler.

Arrange chicken on a cooling rack placed on top of a cookie sheet.  This helps the heat to circulate all over the chicken.

Bake for about 30min (or till cooked through) in a 375 degree preheated oven and then broil on high for 5-10 mins, till parts of the chicken brown up.

The chicken always comes out soft and moist with lots of flavor, but it never really tastes like buttermilk ! I stored this chicken to add to salads or sandwiches or have it as is with a side of roasted veggies.  Yu could even mis it in with pasts or rice.  Make this a fridge staple and you are always minutes away from a healthy satisfying meal !


6 thoughts on ““Never-dry” Chicken!”

    1. normally, if you buy the dry mix for buttermilk they have instructions on the container. The standard is 4TBSp of powder in 1 cup water to get 1 cup of buttermilk


      1. I haven’t seen that here. But what I was wondering is if it is the same as what we drink here with ginger, chilies, salt and some ginger? (chaas – i think that’s what it is called here).
        Thank you for replying 🙂


      2. not sure about that, but you can make your own buttermilk by adding some sort of acid to regular milk–check the internet for exact measurements. If not you can just do it in whole milk–buttermilk is just less fatty


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s