Buttermilk Ranch Chicken
  • 5 lbs boneless skinless chicken breasts
  • 2 cups buttermilk (or 2 cups milk and ½ cup dry buttermilk)
  • 2 lemons
  • 2 tablespoons fresh chopped chives
  • 2 tablespoons fresh chopped Italian Parsley
  • 2 teaspoons garlic (minced)
  • 1 teaspoon dill
  • 1 teaspoon salt
  • ΒΌ teaspoon black pepper
  1. Place chicken in a container, or gallon bag
  2. Add buttermilk
  3. juice of 2 lemons, then cut lemons into pieces and add them.
  4. Add in chives, parsley, garlic, dill, salt and pepper.
  5. Mix all together so that herbs and seasoning are blended well into the buttermilk.
  6. Marinate for 2 hours to overnight.
  7. Cook chicken in a cast iron pan, or hot skillet or grill it.
you can make this with dried herbs, but fresh herbs really taste wonderful.
You can add or omit herbs to you taste but these work well.
I made a batch of buttermilk ranch dressing you can find the recipe HERE to drizzle over the cooked chicken. You'll have to click the link online to print it.
Recipe by Created by Diane at https://www.createdby-diane.com/2016/05/buttermilk-ranch-chicken.html