Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours ...

Served with chilli and garlic sauce. Topped with almond flakes. In a deep bowl take buttermilk, cumin powder, salt, pepper, vegetable oil, garlic and maple syrup. Mix them together to prepare the ...

While some marinade recipes call for yogurt, here developer Kara Barrett is using buttermilk to pre-soak her chicken. The ...

To make the best southern-fried chicken, marinate the chicken thighs overnight in buttermilk. The result will be juicy, succulent chicken pieces with a crispy, peppery coating. For the marinade ...

Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot ... Pour the marinade into a medium bowl. Dredge each breast with the flour until ...

Transfer the chicken breasts to a medium bowl and pour the buttermilk on top ... Remove the chicken from the marinade and shake off the excess. One at a time, dredge the chicken breasts in ...