Maple Roast Buttermilk Chicken

Maple Roast Buttermilk Chicken

3 Comments

Maple Roast Buttermilk Chicken
Maple Roast Buttermilk Chicken
This image courtesy of Cookstr.com

Maple Roast Buttermilk Chicken is an easy dinner recipe that is sure to have your family running to the table. Bits of sweet and savory flavors come together in this simple chicken dinner recipe to give you a meal you'll love eating over and over again. This is a great chicken recipe to make during the summer, although it's really great any time of the year. This dish will be the perfect addition to any BBQ spread or summer party. With its straight forward, yet unbelievably tasty seasoning and juicy texture, you'll have a chicken dinner worth squawking about.

Notes

Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 1 hour.

Serves6

Chilling Time1 hr

Cooking Time30 min

Cooking MethodOven

Cooking Vessel SizeRoasting Pan

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

SOOO delectable and the maple syrup, cumin and buttermilk turn this into a dish worthy of 5 stars! The chicken was so amazingly tender, tasty and juicy and then there are all the back flavors which just keep coming and which make this an exceptionally good chicken dish. We LOVED IT!

I'm also not a fan of chicken drumsticks. I am sure that you could use thighs, which is what I would do as there is more meat on thighs. I like the combination of cumin and syrup. What is also good about this recipe is that you can prepare it and leave in the fridge the night before and on the day of your dinner party you simply put it in the oven. So a lot less work when you have guests to attend to.

Although they are very inexpensive to buy, I'm just not that much of a fan of the chicken drumsticks. I tried this recipe using the equivalent amount of chicken wings instead, and they were awesome! The maple syrup caramelizes while it roasts and give it a sticky and crisp skin. I had used buttermilk for making fried chicken before, but never when roasting. It does wonders for the meat, keeping it tender and juicy.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Chicken"



Close Window