How to Make Chicken Breasts with a Buttermilk Marinade

This is a down-home recipe that I first tried a few years ago after trying this recipe of fried chicken without buttermilk and the results were so good that I wanted to be sure to share this delicious buttermilk marinade chicken recipe with you.

While this does call for prepping so you can marinade in advance the delicious results are well worth the wait.

This is the best way I know of to consistently serve a moist and tender chicken breast and is my go-to marinade when I make grilled chicken, Creamy White Chicken Chili, and my family's favorite Chicken Teriyaki.

The first time I tried it my family raved and asked what I did differently with the chicken. They actually noticed which is huge, trust me. I could walk around with a monkey on my head and they wouldn't take a second look.

The full recipe with instructions are available in the recipe card at the bottom of this post. You can find helpful tips and tricks within the blog post itself.

Why use a Buttermilk Marinade for Chicken?

From my experience, you can't just cook a chicken breast, chicken tender, chicken thighs, etc. without first prepping them in some way and expect them to be moist and tender. This is where the buttermilk marinade comes into play.

Buttermilk is the secret to soft, tender chicken due to its acidity. That acidity is what helps to breakdown the protein structures in chicken, therefore, rendering the meat to be more tender and to retain better moisture.

How long should you marinate the chicken?

This marinade works the best when you allow your meat to marinate between 8 and 24 hours.

Does this recipe work as well with boneless chicken?

Yes, it does. I almost always use boneless skinless chicken breasts in my recipes and when I use this buttermilk marinade first, my chicken always tastes better.

What could I use instead of buttermilk if I don't have any on hand?

You can make your own buttermilk by adding 2 tablespoons of vinegar OR fresh lemon juice to a measuring cup. Add enough milk (whole, low-fat, or skim milk will all work well) to equal 1 cup. Allow this buttermilk mixture to sit for 10 to 20 minutes before using.

Can this marinade be used for a fried chicken recipe?

Yes, it can.

Can I add seasoning to the buttermilk marinade?

Yes, you can. One of my favorites is this grilled chicken marinade:

1 ½ cups buttermilk

1 tablespoon garlic powder

1 teaspoon paprika

1 teaspoon onion powder

¼ teaspoon pepper

1 teaspoon kosher salt (regular or coarse salt can be substituted)

Is this a buttermilk brine?

No. A brine contains a large amount salt in the marinade, usually a ⅓ cup of salt to 3 cup buttermilk ratio.

Basic Buttermilk Marinade Recipe:

Ingredients:

*Note that the pictures show this recipe DOUBLED.  I almost always double everything so I have extras for another meal.

1 cup of Buttermilk

*Alternative - Buttermilk Substitute

You can make your own buttermilk by adding 2 tablespoons of vinegar OR fresh lemon juice to a measuring cup.

Add enough milk (whole, low-fat, or skim milk will all work well) to equal 1 cup. Allow this buttermilk mixture to sit for 10 to 20 minutes before using.

1 pound Chicken Breasts

Directions:

Add prepared chicken breasts to a glass bowl or plastic bag to begin the marinading process.

Pour buttermilk mixture over chicken breasts.

Cover, refrigerate and allow to marinate for at least 8 hours or overnight (up to 24 hours).

Cook, bake, fry, or grill as desired.

That's it! Now wasn't that simple?

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