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Buttermilk Chicken

June 15, 2021

If there’s one thing I’m known for, this is it. The buttermilk chicken recipe!

I had 2 people ask me about this today and they said I hadn’t done a blog post about it, so I’m correcting that now. We do have a few YouTube videos on it and the old one (with a MUCH younger me) is here:

I also have 3 videos where the steps are broken down and more in-depth but that video is a good introduction to buttermilk chicken. The other videos are also on our YouTube (and you can subscribe to our channel!)

Here’s why buttermilk chicken is so great. It’s 3 ingredients, 1 hour and almost 0 handling. So here we go!

Aliceson’s buttermilk chicken

hands-on time: 5 minutes

feeds: 6-8

Medium to large whole Bales Farms chicken (3-4 pounds)

salt of your choice


Take your chicken and place in a large ziploc bag. Sprinkle generously with salt and pour buttermilk to cover chicken. Place in fridge for 8-24 hours. (I recommend at least 2 hours but the longer the better. But honestly I’ve forgotten until a few hours before dinner and it still works)

Once the chicken has marinaded, take out of the fridge and let it come up to room temperature (or somewhat close). Rinse off and place chicken in roasting pan. Sprinkle with salt again and roast at 410 for 10 minutes and then turn the heat down to 350 for 50 minutes or until the internal temperature is 165 degrees.

That’s it! It’s so so simple. And this will have everybody asking for more. It’s my go-to. I fix it once a week and we have roasted chicken one night, then chicken pasta, nachos, sandwiches, salads, tacos - anything goes. And I make bone broth with the carcass which is full of collagen and all the good things we need. (And after seeing that old YouTube video Im gonna get back on the collagen train!!).

I'm sorry I neglected to put this on the blog before. I hope you make this recipe and let me know how it goes! Feel free to call/text if you have questions and post those chickies! Tag us on Instagram and let me see them!


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