Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken breast in citrus buttermilk. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Breast in Citrus Buttermilk is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chicken Breast in Citrus Buttermilk is something which I have loved my entire life.
This Easy Grilled Chicken Breast With Buttermilk Marinade is super moist and Juicy. Best for a quick weeknight dinner or for summer barbeques. Looking for the Best grilled chicken recipe?
To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken breast in citrus buttermilk using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Breast in Citrus Buttermilk:
- Prepare 6 piece chicken breasts
- Make ready 1 1/2 cup cooking oil (optional)
- Get For Marinating
- Make ready 6 piece dalandan (citrus aurantium; orange fruit)
- Take 10 piece calamansi (calamondin orange)
- Make ready salt and pepper
- Take For Citrus Buttermilk Spread
- Get 1/2 cup Dairy Creme Buttermilk
- Make ready 5 piece calamansi (calamondin orange)
- Prepare 1 tbsp kinchay (cilantro, chinese parsley, chinese celery)
- Take ground black pepper
Place chicken breasts in a shallow dish or resealable plastic bag. 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.
Instructions to make Chicken Breast in Citrus Buttermilk:
- Marinate the chicken breasts, preferably overnight. Make sure to remove dalandan and calamansi seeds. Salt and pepper should be rubbed into the chicken breast.
- 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.
- 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.
- 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.
- Enjoy the dish with either mushroom or asparagus soup, and rice.
Remove chicken breasts from marinade; set marinade aside. Place chicken breasts on grill, skin side up. 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 ?? Transfer marinade to a large zip-top freezer bag and add chicken.
So that is going to wrap this up for this exceptional food chicken breast in citrus buttermilk recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
