Buttermilk Roast Chicken

5.0 from 6 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 8-12


  • 2 cups buttermilk (or 1 cup whole milk + 1 cup yoghurt)
  • 6 cloves garlic, minced
  • 1 1/2 tablespoon salt
  • 1-2 tablespoon chili powder (or paprika powder), depends on how spicy you want
  • 1 tablespoon sugar
  • 1/2 tablespoon ground pepper
  • 8-12 pieces of chicken drumsticks (or chicken thighs, or a combo of both types)
  • olive oil, to drizzle over chicken
  • chili powder (or paprika powder), to sprinkle over chicken


  1. Whisk together buttermilk, minced garlic, salt, chili powder, sugar, and ground pepper.
  2. Place chicken pieces in a large gallon size ziplock back (or a large mixing bowl), then pour the buttermilk mixture over the chicken, make sure the chicken are all fully covered. Let the chicken marinate in the fridge for at least 4 hours, preferably overnight.
  3. When ready to roast, return the chicken to room temperature.
  4. Line a baking dish with aluminum foil, and preheat oven to 220 Celsius (425 Fahrenheit).
  5. Arrange chicken pieces on prepared baking dish, drizzle with some olive oil, and sprinkle with some chili powder (or paprika powder).
  6. Roast for 50-60 minutes, or until fully cooked and the skin develops some charred spots. If you wish, you can baste the chicken with more oil midway of roasting.
  7. Best when serve immediately.

Another great recipe by https://dailycookingquest.com.