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 😉
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?
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.
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 😀 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.
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
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! 😉
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
- Put lemon zest, lemon juice, chilli flakes and buttermilk in a large bowl.
- Throw your chicken in there and refrigerate for at least 2 hours, in the best case scenario, for 4.
- Heat a large frying pan and pour some olive oil in it.
- Crush the garlic cloves and chuck them in the pan as well, whole.
- Add chicken breasts and turn down the heat to slightly higher than medium.
- Season with smoked paprika, salt, pepper and oregano.
- Turn around when it’s browned on the under side.
- 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.