Buttermilk Chicken Recipes

This appeared in the March 2012 issue and got a thumbs up at our house.

Southern Living for Todya February 2009 issue, My boyfriend's sister made this without the mushrooms and I thought it was great. We substituted obvious things for lighter versions, like the cream of mushroom and used light buttermilk.

Yummy, juicy chicken that can be grilled or baked. Freeze in the marinade, then thaw and cook for a quick easy meal.

I added 1 T. paprika to the flour mixture for color and 1 T.
of paprika to the buttermilk-soup mixture to get a darker gravy.

Baked not fried crispy chicken.

Creamy baked chicken that goes well with wild rice.

Great make-ahead freezer meal. Doubles easily. Nutritional info a little off because you're supposed to discard the marinade. SUBSTITUTE dried Thyme, not ground!!!

This is a recipe I found while searching for a buttermilk brine. Basically, you whisk everything (except chicken) together until completely dissolved. Then, take cut up pieces from two chickens and brine them overnight. Roast or grill chicken pieces as you would normally do.

http://www.foodnetwork.com/recipes/patrick
-and-gina-neely/buttermilk-baked-chick
en-recipe/index.html

Modified from cooks.com

adapted from www.backtoherroots.com

This is a freezer friendly meal!

Clean Eating

You can use 2 cups buttermilk or make your own using the following:

- 2 cups nonfat (skim) milk
- 2 tbsps lemon juice

Put 2 tbsps lemon juice in a small bowl and add 2 cups milk. Let sit for 5 minutes.