Chicken marinated in buttermilk is known mostly as the base for the tasty Southern fried chicken, which is juicy inside and crispy on the outside.
However, the marinade works its wonders with roasted chicken as well, and since I’m not much into deep frying, especially in the summer, I’ve decided on the latter option.As I was planning to top the chicken with a flavorful crispy crust (a bit similar to last week’s coating for asparagus), I added fairly minimal seasonings to the buttermilk marinade, but other spices and herbs can be added if you wish.
The chicken came out so moist and flavorful, and the topping added the nice crunch and crispiness to balance it all.
While the chicken was roasting, I prepared vegetables for roasting in another pan, and added them to the oven when the chicken was half way through. This way both came out of the oven at the same time for serving. This tasty dish is easy to prepare and serve. Try it and enjoy.
Marinating time: at least 12 hours and up to 24
Roasting time: 1 hour
For the marinade:
1 cup buttermilk
1 Tbs sweet paprika
¼ tsp smoked paprika
¼ tsp cayenne pepper
½ tsp garlic powder
½ tsp onion powder
2 tsp salt
4 chicken thighs, bone in skin on
For the topping:
¼ cup Panko breadcrumbs
¼ cup sliced almonds
¼ cup finely grated Parmesan cheese
1 tsp Alaea Red Hawaiian sea salt (or any other coarse salt)
½ tsp freshly grated black pepper
For roasted vegetables: (optional)
Mini peppers, carrots cut into small chunks, cherry tomatoes and fresh rosemary, seasoned with salt and freshly ground black pepper and tossed with olive oil
1. In a large bowl, mix the buttermilk with the spices and salt. Add the chicken thighs and coat. Place in a Ziploc bag and keep in the fridge, for at least 12 hours and up to 24, turning the bag occasionally. Bring to room temperature about half an hour before roasting.
2. Preheat the oven to 420F (215C). Line a roasting pan with aluminum foil and baking paper. Mix the topping ingredients in a small bowl and coat the chicken thighs with the mix. After roasting for half an hour, cover the pan very loosely with baking paper, to protect the topping. Roast for another half hour, until the chicken is done and the topping is golden-brown.
3. Meanwhile, prepare the vegetables, place in a separate pan and add to the oven when the chicken is half way through roasting. Roast for about 30 minutes, and serve with the chicken.