Roasted Buttermilk Chicken
Prep Time
Cook Time
Total Time
Recipe Type: Entree
Serves: 4 people
  • 1 whole chicken, spine removed and cut into four pieces
  • 1 ½ - 2 cups buttermilk
  • salt and pepper
  • your favorite chicken spice blend (I used Weber’s Beer Can Chicken Seasoning)
  1. Place the chicken in a large Ziplock bag or glass bowl. Add the buttermilk, and season with salt and pepper.
  2. Squeeze the air out of the bag and seal tight, making sure the buttermilk is evenly distributed throughout. If using a bowl, cover in plastic wrap. Refrigerate the chicken for at least 8-hours, and never longer than 24-hours.
  3. Preheat the oven to 425 degrees. Remove the chicken from the bag. Wipe the excess buttermilk away and pat dry. Place on a rimmed baking sheet with a wire rack and season the skin with your favorite spice blend.
  4. Bake at 425 degrees for 25-30 minutes, or until the skin is golden brown and the internal temperature reaches 165 degrees. Allow to rest for 5 minutes and serve.
Recipe by Culinary Cory at