This is the Buttermilk Chicken Marinade I reach for whenever I want incredibly tender, flavorful chicken! It comes together in just 1 bowl, takes a minute to make, and works whether you marinate the chicken for 30 minutes or overnight.
It works for fried chicken, grilled chicken, pan-seared chicken breasts, Oven-Fried Chicken and more! Use my marinating timetable below for exact marinating times for each cut!
Quick Look: Buttermilk Chicken Marinade
- 🕐 Ready in: 2 minutes, can marinate for 30 minutes or overnight.
- 👪 Serves: 4 servings of chicken (enough for 1 lb chicken or 450 g).
- 🥣 Main ingredients: Chicken, buttermilk, paprika, garlic powder, salt, pepper.
- 😋 Taste: Makes chicken juicy, tender, flavorful, and well-seasoned.
- 📖 Dietary info: Gluten-free.
- ⭐️ Why you'll love it: This is a quick 1-bowl buttermilk chicken marinade that makes any cut of chicken extra tender, juicy, and flavorful with minimal effort.
SUMMARIZE AND SAVE THIS RECIPE ON
Whenever I want chicken that's guaranteed to be juicy and flavorful without any extra effort, I make this Buttermilk Chicken Marinade. It's one of the simplest marinades in my recipe collection (and the one I use for my delicious Hot Honey Chicken too, yum!!!), but it's also the one I reach for time and time again because it always works. The buttermilk creates a tender, juicy bite while soaking the chicken with all the flavor from the spices and its natural tang without overpowering whatever I'm serving it with. It's truly a go-to!
Oh, and while I love buttermilk, it isn’t the only amazing dairy-based marinade for chicken out there. Greek yogurt is another great one, so I totally recommend you try my Greek Yogurt Chicken, Greek Chicken Gyros, and Indian Dahi Chicken too!
Ingredients
- Chicken. I love using tenders because they marinate quickly (see timetable below), but you can use pretty much any cut from chicken breast to chicken thighs, drumsticks, wings, and even a whole chicken. Bone-in and skin-on are great too! Shameless self-plug: if you’re a major chicken lover like me, I totally recommend you also try my two favorite chicken recipes: Creamy Chipotle Chicken and Coconut Chicken!
- Buttermilk. Buttermilk is the perfect marinade ingredient because its acidic components can gently break down the protein in chicken, making it deliciously tender while retaining moisture during cooking to keep it from drying out. It also carries the seasoning deep into the chicken while adding richness and a lightly tangy flavor, so you know every bite is packed with flavor! It also provides a gentler, more balanced approach compared to lemon juice or vinegar, which are much harsher and can easily make the chicken mushy if marinated for too long. Also, If you ran out of buttermilk, you can use homemade buttermilk, the recipe for that will be in the recipe card down below, along with all the other ingredients!
- Smoked paprika, the main spice in the marinade, I like how it adds a deep, smoky flavor and warm color! Regular paprika also works.
- Garlic powder, I usually use garlic powder because I always have some on hand but you can also use fresh garlic if you plan on marinating for just a couple of hours (it can get a bit too garlicky past 4-6 hours). If using fresh garlic, I recommend cutting the garlic cloves in half so the flavor blooms better, no need to mince or grate.
- Salt and pepper.
Scroll to recipe card for quantities!
Substitutions and Variations
This is a great buttermilk marinade that works for pretty much any dish, and it’s highly versatile so you can play around and add more spices if you want.
Here are some good ones:
- Cumin (my favorite, I like to add anywhere from 1/2 teaspoon to 1 tsp).
- Cajun.
- Italian seasoning.
- Oregano.
- Cilantro (fresh and minced, love this one too when I marinate for just 2-4 hours, 1 tablespoon is great).
- Ground coriander.
- Chili powder.
- Cayenne pepper or red pepper flakes.
- Onion powder (if I add this, I do just 1/8 teaspoon because it tends to be pretty bold, if you love onion, try my Chicken With Onions instead!!!).
- Mustard powder.
- Dried rosemary.
- Ground sage or marjoram.
How To Make Buttermilk Chicken Marinade
Step 1: Mix together the buttermilk, salt, paprika, garlic, and pepper.
Step 2: Add the chicken to the marinade, cover with plastic wrap and refrigerate. Marinate for 30 minutes for a quick marinade or up to overnight.
Step 3: Discard the marinade and cook the chicken as preferred.
Marinating Timetable
If you're wondering how long to marinate your chicken in buttermilk, most cuts will give you great results after 2 to 4 hours as a general rule of thumb. However, the ideal marinating time can vary depending on the cut you're using.
I put together this quick and easy timetable that you can keep on hand whenever you're cooking, it’s the one I use at home!
| Chicken Cut | Ideal Marinating Time |
| Chicken Tenderloins | 30 min-2 hours |
| Chicken Breast | 2-4 hours |
| Chicken Wings | 4-6 hours |
| Chicken Thighs | 6-8 hours |
| Chicken Drumsticks | 6-8 hours |
| Whole Chicken | 12-24 hours |
Expert Tips
- Do not exceed 24 hours when marinating because the chicken might turn mushy. Most cuts need just a few hours or overnight at most, the only time I marinate longer than overnight is when I’m doing a whole roasted chicken.
- If you’re grilling, pan-searing or roasting, pat the chicken dry with some paper towels before cooking for extra crispiness!
- If you’re coating the chicken with flour or cornflakes for fried chicken, let any excess marinade drip off naturally without removing it and place the chicken directly into your flour or cornflake mixture: the little clumps it forms create that deliciously crispy texture we all love!
- If you’re using my homemade buttermilk substitute, let it sit until the mixture has thickened so it’ll reach the texture of store-bought buttermilk.
- Do not overcook chicken: it will dry out regardless of which marinade you’re using! If you’re concerned about cooking time, grab a kitchen thermometer and cook until the internal temperature of the chicken reaches 165F (74C).
Buttermilk Chicken Marinade FAQs
Bone-in, skin-on thighs, drumsticks, and wings are the best choice for because the meat efficiently absorbs the buttermilk for a perfectly tender, juicy, flavorful bite.
Buttermilk is best because of its natural acidity, which breaks down the proteins in chicken for a tender, juicy texture while providing a slight tang. Regular milk isn’t as acid so it won’t have the same tenderizing effect or bring the same depth of flavor.
The chicken can become mushy instead of tender because the natural proteins in the meat will break down too much. If your chicken isn't extremely fresh, marinating it for too long can also increase the risk of spoilage. Please check out my “Marinating Time Table” above for ideal marinating times for each cut!
No, you should never rinse chicken, as the water can splash harmful bacteria onto your kitchen counters, tools, and other surfaces. It would also wash away all the delicious flavor the marinade just added! Instead, you can pat it dry if you're planning to pan-sear, grill, or roast the chicken and want a crispier outer layer.
Soaking chicken in buttermilk tenderizes the meat because buttermilk’s acidic components naturally break down the protein in chicken, making it juicy and tender. It also adds a touch of tang and helps carry the seasonings deep in the meat for a flavorful bite.
What to serve with buttermilk chicken
Whether I fry, roast, pan-sear, or grill, I love serving buttermilk-marinated chicken with a good bowl of my Stovetop Mac and Cheese or my Cilantro Lime Rice for a lighter option, along with some Oven Roasted Vegetables, Garlic Butter Green Beans or a simple salad.
When the Southern cravings hit, classic buttermilk biscuits and corn, especially my Jalapeño Cream Corn or my Grilled Corn Salad, are always on my menu!
Leftovers? Shred any leftover buttermilk chicken and throw it into my viral Taco Bell Chicken Quesadilla, it’s so good!!!
What To Serve With Buttermilk Chicken
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag us @itsdamnspicy on Instagram and use the hashtag #itsdamnspicy so I can see your creations and re-share them with my followers! ⭐️
Buttermilk Chicken Marinade
Ingredients
- 1 lb (450 g) chicken
- 1 cup (240 ml) buttermilk (check recipe notes below for homemade buttermilk)
- 2 teaspoon salt
- 2 teaspoon paprika
- 1/8 teaspoon garlic powder (or up to 1/4 tsp)
- Pepper (to taste)
Instructions
- Make the marinade. Mix together the buttermilk, salt, paprika, garlic, and pepper.
- Marinate. Add the chicken to the marinade, give it a quick mix, then cover with plastic wrap and refrigerate. Marinate for 30 minutes to an hour for a quick marinade, 2-4 hours for a good marinade, and 8 hours or overnight for best flavor and texture. Do not marinate for longer than 1-2 days.
- Cook the chicken. Remove the chicken from the marinade and discard the marinade. If frying, roasting, or grilling, pat dry for ultra crispiness. Cook according to the dish you'd like to make.
Chel says
Chicken came out really delicious. If I would have left it over night I’m sure it would’ve been even better.