Go Back

Garlic Buttermilk Roast Chicken

Buttermilk roast chicken with a twist of Southern cooking. If you have time, let the chicken soak in buttermilk for an hour or overnight.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 5 people
Calories 3864.4 kcal

Equipment

  • 1 Baking Sheet or Pan 9x13-inch or larger
  • 1 Shallow Bowl For buttermilk dipping
  • 1 Large resealable plastic bag For coating chicken
  • 1 Meat Thermometer To ensure safe internal temperature

Ingredients
  

Main

  • 1 cup buttermilk
  • 1 7.6 ounce package dry garlic potato flakes
  • ⅓ cup grated Parmesan cheese
  • 5 6 ounce pieces of chicken, skin removed

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
  • Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
  • Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

Notes

The buttermilk marinade is critical for tenderizing the chicken and infusing it with flavor; aim for an overnight soak if time permits, or at least one hour. Ensure the chicken pieces are evenly coated with the potato flake mixture for a consistent crisp texture. While the recipe removes the skin, if you prefer a richer flavor and crispier exterior, you could leave it on, adjusting baking time as needed. Always verify doneness by checking the internal temperature of the thickest part of the chicken, which should reach 165°F (74°C). Allow the chicken to rest for a few minutes after baking to redistribute juices, ensuring a more succulent bite. Consider seasoning the buttermilk with a pinch of salt and pepper, and adding dried herbs like thyme or rosemary to the potato flake mixture for an elevated flavor profile.