Buttermilk Marinade Recipe
This buttermilk marinade will make chicken moist, delicious, tender, and simply irresistible!
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Ingredients
- 2 tablespoons white vinegar OR fresh lemon juice
- 1 cup of milk - whole low-fat or skim
- 1 pound Chicken
Instructions
- Add 2 tablespoons of white vinegar or fresh lemon juice to a measuring cup. Add enough milk to equal 1 cup.
- Mix gently and let stand 20 to 30 minutes at room temperature.
- Add prepared chicken to a glass bowl or plastic bag.
- Pour buttermilk mixture over chicken.
- Cover, refrigerate and allow to marinate for at least 8 hours or overnight (up to 24 hours) to let the buttermilk work its magic. Discard any excess marinade.
- Cook, bake, fry, or grill as desired.
Notes
*Note that the pictures show this recipe DOUBLED. I almost always double everything so I have extras for another meal.
You could certainly use buttermilk in place of the milk and vinegar combo but if you don't have it in the fridge, no worries, this substitution works just as well.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
Calories: 167kcal | Carbohydrates: 3g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 157mg | Potassium: 498mg | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
Servings: 4 people
Calories: 167kcal
Cost: $5.00