Chicken Breast in Citrus Buttermilk. Used recipe more as a guide, brined chicken in buttermilk with paprika, garlic powder, and hickory smoked salt, coated with bbq seasoning and. This Easy Grilled Chicken Breast With Buttermilk Marinade is super moist and Juicy. Best for a quick weeknight dinner or for summer barbeques.

This pan fried chicken marinates boneless chicken breasts in low fat buttermilk before adding a light breading and frying in just enough olive oil. Grilled Chicken Breasts with Buttermilk Marinade. Place chicken breasts in a shallow dish or resealable plastic bag. You can have Chicken Breast in Citrus Buttermilk using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken Breast in Citrus Buttermilk

1. It's 6 piece of chicken breasts.
2. Prepare 1 1/2 cup of cooking oil (optional).
3. Prepare of For Marinating.
4. You need 6 piece of dalandan (citrus aurantium; orange fruit).
5. Prepare 10 piece of calamansi (calamondin orange).
6. Prepare of salt and pepper.
7. You need of For Citrus Buttermilk Spread.
8. Prepare 1/2 cup of Dairy Creme Buttermilk.
9. You need 5 piece of calamansi (calamondin orange).
10. Prepare 1 tbsp of kinchay (cilantro, chinese parsley, chinese celery).
11. Prepare of ground black pepper.

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. Season with salt,pepper,paprika,garlic salt and seasoned salt. Remove chicken breasts from marinade; set marinade aside.

Chicken Breast in Citrus Buttermilk step by step

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 on grill, skin side up. Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Buttermilk Marinated Turkey Breast cooks up tender and moist and is great for when you don't need to cook a whole turkey.