Recipe: Perfect Chicken Breast in Citrus Buttermilk

Recipe: Perfect Chicken Breast in Citrus Buttermilk Delicious, fresh and tasty.

Chicken Breast in Citrus Buttermilk. Add the chicken breasts and toss well to coat, using your hands or tongs to squash the citrus and massage it into the chicken. Brush the top of the chicken liberally with the citrus compound butter. This Easy Grilled Chicken Breast With Buttermilk Marinade is super moist and Juicy.

This Grilled Chicken with Buttermilk Marinade is one of the basic and most frequently cooked at my home.

Phil Vickery cooks steamed chicken breast with citrus and coriander.

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You can cook Chicken Breast in Citrus Buttermilk using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Breast in Citrus Buttermilk

1. You need 6 piece of chicken breasts.

2. It’s 1 1/2 cup of cooking oil (optional).

3. You need of For Marinating.

4. It’s 6 piece of dalandan (citrus aurantium; orange fruit).

5. It’s 10 piece of calamansi (calamondin orange).

6. It’s of salt and pepper.

7. It’s of For Citrus Buttermilk Spread.

8. Prepare 1/2 cup of Dairy Creme Buttermilk.

9. You need 5 piece of calamansi (calamondin orange).

10. It’s 1 tbsp of kinchay (cilantro, chinese parsley, chinese celery).

11. It’s of ground black pepper.

This pan fried chicken marinates boneless chicken breasts in low fat buttermilk before adding a light breading and frying in just enough olive oil.

As for the chicken itself, I used individually wrapped chicken breasts from Perdue Farms.

These are typically very close in size and thickness.

Grilled Chicken Breasts with Buttermilk Marinade.

Chicken Breast in Citrus Buttermilk instructions

1. Marinate the chicken breasts, preferably overnight. Make sure to remove dalandan and calamansi seeds. Salt and pepper should be rubbed into the chicken breast..

2. Prepare the citrus buttermilk spread. Finely mince the kinchay. Squeeze the calamansi into a small bowl, removing the seeds. Soften the Dairy Creme Buttermilk without melting it completely. Incorporate the calamansi juice, the kinchay and add pepper. Put the mixture into the refrigerator and bring it out right before cooking the marinated breasts..

3. Fry the marinated chicken in cooking oil. A healthier option is to either grill it or broil it in order to lessen the oil content of the dish..

4. Immediately after cooking the marinated breasts, use a spatula to slather the citrus buttermilk spread on them while they are hot. This would allow the butter to melt onto the surface..

5. Enjoy the dish with either mushroom or asparagus soup, and rice..

Place chicken breasts in a shallow dish or resealable plastic bag.

Learn how to cook chicken breasts with this delicious, juicy, tender, and fool-proof baked chicken breast recipe!

Perfect for easy dinners, meal prep, or freezing for later.

These grilled chicken breasts are marinated in a simple citrus marinade made with lime, orange juice, honey, and red pepper flakes.

This recipe deserves five stars if you add minor adjustments to the dish ??