Buttermilk, Rosemary Chicken

A twenty-four hour soak in garlic and rosemary infused buttermilk does wonderful things for chicken. You end up with tender, flavorful meat that’s ready to be fried, flash fried and finished in the oven, or grilled.

Method: (Lots of variations)

1. The day before you plan to cook the chicken, remove the skin and any excess fat from 6 bone-in chicken thighs. Season with salt and pepper. Put them in a glass bowl.
2. Combine a cup of buttermilk, 2-3 smashed cloves of garlic (depending on size) and a couple of teaspoons of chopped fresh rosemary. Pour over the chicken. Cover and refrigerate for twenty-four hours.
3. When you’re ready to cook the chicken: Remove the chicken from the buttermilk mixture. Dip each piece in panko crumbs. Press the panko onto the chicken to make sure that it sticks. Fry in an inch or so of hot oil to lightly brown the crumbs. Transfer to a rack set over a parchment lined half sheet pan. Roast in a 375 oven for approximately 40 minutes. Instant read thermometer should read 170 for dark meat. Or juices should run clear when pierced with the tip of a knife near the bone.
4. Cover lightly with foil for a few minutes before serving.


1. Leave the skin on the bone-in thighs.
2. Use boneless thighs.
3. Use flour instead of panko.
4. Fresh thyme or tarragon instead of rosemary.
5. Skip the panko or flour coating. Blot the excess buttermilk and bake or grill.


About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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