I Feel Like Chicken Tonight

Made a roast buttermilk chicken tonight for dinner and it was absolutely divine. I’d thrown everything into a container, buttermilk, chicken, seasoning and spices and all the night before, left it to marinate overnight and stuck it into the oven for just 30 minutes when we got home from work.

The result was beautiful crisp and moist chicken drumsticks for our grumbling tums. Awesome!

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5 Responses to “I Feel Like Chicken Tonight”

  1. i just learnt how to make buttermilk the other day cos it’s not a regular item in my fridge. for every 1 cup of buttermilk the recipe calls for, first add 1 tablespoon of white vinegar(i used red wine vinegar). then top up with milk till it reaches the 1 cup mark. cool, rite?

  2. thepseudoepicurean Says:

    Ooooh that’s brilliant! I’m gonna try that next time!

  3. I think the same thing works with lemon juice although you have to let it sit for about 20 mins to develop. I love this recipe, I bake with buttermilk all the time and always have some lurking in the fridge so I’ll definitely try it.

  4. Came across this post by chance and those look delish!

    I am new to cooking, well, cooking that doesn’t involve a microwave so I am on the look out for new stuff. I didn’t know you could cook with buttermilk! ::sigh:: I have so much to learn.

    Thanks for letting me stop by! 😉

  5. thepseudoepicurean Says:

    Hi Li Li,

    Thanks for stopping by, and it’s great to hear from you! I’m glad that you have found this post useful. Buttermilk is a wonderful ingredient and there’s so much you can do with it – it makes pancakes, waffles and muffins light and fluffy, and it is also a good tenderizer for meat because of the acidity. In this case you could probably substitute buttermilk for greek yoghurt or even any plain yoghurt.

    All the best in your cooking adventures and hope you have a blast in the kitchen!

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