Roasted Buttermilk Chicken

Have you ever had that moment when you opened a can of evaporated milk and realized the recipe called for sweetened condense milk? That happened to me the other day while assembling ingredients for a pumpkin tart.

You read that correctly. I baked a pumpkin tart with a ginger snap crust for spring. Who says pumpkin is only for fall holidays anyway, right?

Since I was already planning to marinate chicken in buttermilk for dinner later in the week, I decided to make an equivalent to buttermilk by using my open can of evaporated milk and vinegar.

The process was really easy. Simply measure out ¼ cup white vinegar or fresh lemon juice in a glass-measuring cup. Next, pour the evaporated milk into the measuring cup, and stir. The acid of from the vinegar will thicken the evaporated milk. Since evaporated milk is fresh milk with 60% of it’s water removed, some recipes suggest adding roughly a half a cup of water to reconstitute the milk. Since I was planning to use this to marinade chicken, I opted to pass on the reconstitution step, thus creating a higher ratio of acid to help tenderize the meat.

Of course, you can always use good ole’ fashioned buttermilk if you don’t have an accidental opened can of evaporated milk lying around. The results are equally as delicious.

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.


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