Buttermilk Roasted Chicken

Cely from Running off the Reeses doesn’t mess around when it comes to food, but sadly she doesn’t post recipe suggestions on her blog very often.  She boasted about this buttermilk roast chicken recipe during one post last winter, so I knew I had to try it.  I’d never cooked with buttermilk before, so I was surprised to find out that it’s relatively low in fat.  You can cook the chicken with skin if you prefer, without is definitely healthier for you, but the crispy skin is the best part…. (Fat kid in me coming out.)

The trickiest part of this recipe was figuring out the WeightWatchers ® PointsPlus™ value.  Since we use buttermilk as a brine and not to actually cook the chicken in, figuring out an accurate points value was a bit difficult, so I just winged it.


  • 2 cups buttermilk
  • 5 garlic cloves, peeled and smashed
  • 1 tablespoon table salt
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons paprika, plus extra for sprinkling
  • Lots of freshly ground black pepper
  • 4 chicken drumsticks and 4 chicken thighs
  • Drizzle of olive oil
  • Sea salt (optional)


Preparing the Chicken Brine
  1. Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
  2. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them.
  3. Mix the chicken until it is well coated with the brine.
  4. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
Ready to Cook!
  1. Preheat oven to 425°.
  2. Line a baking dish with foil to prevent sticking (optional step).
  3. Remove chicken from buttermilk brine and arrange in a cooking dish.  Dispose of brine.
  4. Drizzle lightly with olive oil, then sprinkle with paprika and sea salt to taste.
  5. Cook in the oven for 30 minutes, or approximately 35 to 40 for breasts, until brown.  [Note: Some spots may burn a little. Don’t worry, that means it’s ready!)
  6.  Serve immediately.

Source: Modified from Smitten Kitchen



Servings Per Recipe: 4 • Serving Size: 1 drumstick and 1 thigh • Calories: 219
Total Fat: 8.9 g • Cholesterol: 106.2 mg • Sodium: 1,891.2 mg
Carbs: 6.3 g • Dietary Fiber: 1.0 g • Protein: 27.8 g

WeightWatchers® PointsPlus™: 5 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.


One thought on “Buttermilk Roasted Chicken

  1. Pingback: New Recipe: Buttermilk Roast Chicken | cutedogsandhugs

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