Monday, September 19, 2011

Buttermilk Chicken Breast

In my quest to branch out and try new things (and use up the buttermilk in the refrigerator) I got inspired by this recipe. I made some changes based on what we had in the house.  We eat a lot of chicken but I have never made it this way.  It was easy to do and I was able to start on it the night before, which is always helpful during the week.

The chicken stayed pretty moist and the buttermilk gave it a nice tang.  Easy, tasty, and a good way to use up buttermilk.  I'm going to call it a win.

Buttermilk Chicken Breast:
(inspired by Guy Fieri- Food Network)

3 boneless chicken breasts
2 cups buttermilk
1/2 cup hot sauce, I used Franks
2 tablespoons kosher salt
1 tablespoon Italian Seasoning
1 tablespoon granulated garlic
1 tablespoon fresh cracked black pepper
1 teaspoon cayenne pepper
1 teaspoon Old Bay


Combine all the ingredients together in a large resealable plastic bag. Place in a bowl, to catch any leaks, and refrigerate for 12 to 24 hours.

Preheat the oven to 325 degrees F.

Remove the chicken breast from the brine, drain well and pat dry with paper towels.

Place the chicken breast, on a baking sheet. Place in the oven and cook for 45 minutes. Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the chicken is nicely browned. Remove from the oven, cover with aluminum foil and let rest for 10 minutes.

Slice and serve with 

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