I for one think you can never have one to many recipes for chicken. We eat a lot of it in our house and I am always looking for new and exciting ways to tantalizing the taste buds of my family.
Of course before embarking upon any recipe I make a mental note to check that it is not too complicated, for my time is precious and I usually have to whip up a meal in super hero time. The recipe cannot be too intensely fuzzy either with a multitude of flavors, for the people I cater to, my children, can be extremely picky with new tastes and looks.
If it doesn’t look right, we won’t eat it is their frustrating motto. Therefore this recipe for buttermilk chicken is simple to make and declious to eat. It can be prepared early and banged in the oven before your meal, no standing and sweating over hot stoves. My buttermilk chicken is my KIND of chicken, now makes it yours!!
Ingredients
Chicken pieces
Buttermilk (yogurt with a tablespoon of vinegar stirred in)
¼ cup of vegetable oil
2 gloves of garlic crushed
Salt and pepper for taste
1 teaspoon of ground cumin
1 tablespoon of kithul pani
Directions.jpg)
Mix together the buttermilk and oil and add the chicken to the mixture.
Next add the garlic and salt and pepper for seasoning
Sprinkle in the cumin and lastly add the maple syrup, mix everything thoroughly so the chicken is well coated.
You can let the chicken marinate overnight in the fridge or if you are cooking it that evening leave it out for thirty minutes
Preheat the oven to 425 degrees, place the chicken on the roasting pan, shaking off the excess marinade.
Drizzle with a little bit more oil and then roast in the oven for thirty minutes or until brown and cooked through.
The buttermilk makes the chicken extra juicy and moist. Go get cooking!!
By Mayuri Jayasinghe
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