I’ve been using buttermilk a lot these days. In a brine, in a cold soup and in my fresh herb “ranch” dressing. I also find using buttermilk as a marinade for chicken yields a juicy result. It both tenderizes the meat and, as the chicken cooks, the buttermilk sugars help develop a crispy, slightly caramelized skin.
The first time I made this, I barbecued the chicken. They had a slightly smoky, sweet flavor enhanced by the fresh herbs. The next time I cooked them, I roasted them in the oven because it was 103 degrees outside, so it was too hot to grill. If you find yourself unable to use a barbecue, you’ll be happy to know that the chicken, roasted at 425 F, is every bit as good as the barbecued version, minus the smoky accent….