Buttermilk Lemon Chicken This tender and juicy buttermilk lemon chicken will become your favourite! It's simple and easy to cook and the flavours just burst out of it! 4 servings 1kg chicken breasts 1 litre buttermilk 1 tbsp chilli flakes or all'arrabbiata spice 1 lemon - zest and juice 3-4 cloves garlic salt pepper oregano smoked paprika olive oil

Buttermilk Lemon Chicken

Buttermilk Lemon Chicken

Hey guys!

Last week I realised that we haven’t had any meat posts on the blog yet. Since I don’t want you to have the wrong idea about us, it’s time we cooked some meat for you! So, yes, we are meat-eating, bacon-loving, chicken-worshiping people đŸ˜‰

This recipe for buttermilk chicken is my favourite. Marinating the meat in buttermilk makes it unbelievably tender and when you fry or bake it, it stays juicy. When I don’t have buttermilk in the fridge and don’t want to run to the store, I just use yogurt, thinned with water. (We make our own yogurt, and we’ll probably share our method on the blog in the future. It’s fun and easy.)

I mentioned I’m obsessed with lemons, right? I use lemons by the kilograms. I put them on salads, in desserts and soups, on seafood(it just belongs there!), well, literally just about anywhere I can think of. I also put lemon juice in my buttermilk marinade. Oh, and lemon zest too! It gives the chicken that sharp little somethin’ somethin’! Besides buttermilk and lemons I only use one more spice in the marinade—chilli flakes or a mixed spice, like all’arrabiata. See how simple?

Preparing Buttermilk Chicken

Then I just sink my chicken breast in there and stick it in the fridge for at least 2 hours. 4 hours is where the real magic happens though.

Preparing Buttermilk Chicken

When I’m ready to cook them, I usually opt for the frying pan, but if you want to make the healthier choice, put the dish in the oven. I like to crush 3-4 cloves of garlic with the flat of the knife and just chuck them in the pan with some olive oil—we are huge garlic fans. Then I fish the chicken breasts out of the buttermilk and transfer them to the hot pan.


Okay, now is the time to admit to another obsession of mine—besides lemons, I mean—I can’t live without smoked paprika! I make sure to have at least two kinds in hand at all times, mild and hot, and I have the tendency to over-use it…says Simeon, so no matter đŸ˜€ Anyway, I season the chicken with hot smoked paprika, salt, pepper and garden oregano, and then I simply leave it alone for 10 minutes. When it’s nicely browned on the one side, I turn it over and repeat the process.

Preparing Buttermilk Chicken

Oh, the magnificent smell! The perfect companion for buttermilk lemon chicken is this delicate, but luxurious basil pesto … errr… in my humble opinion, that is :-)

Buttermilk Lemon Chicken

Buttermilk Lemon Chicken

These delicious chicken breasts are so tender and juicy that you can make cold cuts from them. I usually cook at least a kilo and later, I slice them really thin and put them on my sandwiches. It’s a versatile recipe! đŸ˜‰

Enjoy it with a side of Asparagus And Radish Spring Salad!



Buttermilk Lemon Chicken


  • 1kg chicken breasts
  • 1 litre buttermilk
  • 1 tbsp chilli flakes or all’arrabbiata spice
  • 1 lemon – zest and juice
  • 3-4 cloves garlic
  • salt, pepper, oregano and smoked paprika to taste
  • olive oil


  1. Put lemon zest, lemon juice, chilli flakes and buttermilk in a large bowl.
  2. Throw your chicken in there and refrigerate for at least 2 hours, in the best case scenario, for 4.
  3. Heat a large frying pan and pour some olive oil in it.
  4. Crush the garlic cloves and chuck them in the pan as well, whole.
  5. Add chicken breasts and turn down the heat to slightly higher than medium.
  6. Season with smoked paprika, salt, pepper and oregano.
  7. Turn around when it’s browned on the under side.
  8. Fry until chicken is firm, but still hasn’t lost that springiness when you put a finger to it. Normally it takes around 20 minutes.

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