Buttermilk Ranch Chicken
You'll marinate the chicken for 2 hour, then cook up the most delicious tender buttermilk ranch chicken ever. You'll get requests for this tender flavorful chicken regularly.
Servings: 12 + servings
Ingredients
- 5 lbs boneless skinless chicken breasts
- 2 cups buttermilk or 2 cups milk and 1/2 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
- ¼ teaspoon black pepper
Instructions
- Place chicken in a container, or gallon bag
- Add buttermilk
- juice of 2 lemons, then cut lemons into pieces and add them.
- Add in chives, parsley, garlic, dill, salt, and pepper.
- Mix all together so that herbs and seasoning are blended well into the buttermilk.
- Marinate for 2 hours to overnight.
- Cook chicken in a cast iron pan, or hot skillet or grill it until the chicken is 165°.
- Serve with additional buttermilk ranch.
Notes
you can make this with dried herbs, but fresh herbs really taste wonderful.
You can add or omit herbs to your 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.
You can add or omit herbs to your 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.