Chicken Breast in Citrus Buttermilk. Grilled Chicken Breasts with Buttermilk Marinade. Place chicken breasts in a shallow dish or resealable plastic bag. Phil Vickery cooks steamed chicken breast with citrus and coriander.

Remove chicken breasts from marinade; set marinade aside. Place chicken breasts on grill, skin side up. This pan fried chicken marinates boneless chicken breasts in low fat buttermilk before adding a light breading and frying in just enough olive oil. You can have Chicken Breast in Citrus Buttermilk using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken Breast in Citrus Buttermilk

It's 6 piece of chicken breasts.
You need 1 1/2 cup of cooking oil (optional).
It's of For Marinating.
It's 6 piece of dalandan (citrus aurantium; orange fruit).
You need 10 piece of calamansi (calamondin orange).
Prepare of salt and pepper.
It's of For Citrus Buttermilk Spread.
You need 1/2 cup of Dairy Creme Buttermilk.
Prepare 5 piece of calamansi (calamondin orange).
Prepare 1 tbsp of kinchay (cilantro, chinese parsley, chinese celery).
It's of ground black pepper.

As for the chicken itself, I used individually wrapped chicken breasts from Perdue Farms. These are typically very close in size and thickness. These grilled chicken breasts are marinated in a simple citrus marinade made with lime, orange juice, honey, and red pepper flakes. This recipe deserves five stars if you add minor adjustments to the dish ??

Chicken Breast in Citrus Buttermilk step by step

Marinate the chicken breasts, preferably overnight. Make sure to remove dalandan and calamansi seeds. Salt and pepper should be rubbed into the chicken breast..
Prepare the citrus buttermilk spread. Finely mince the kinchay. Squeeze the calamansi into a small bowl, removing the seeds. Soften the Dairy Creme Buttermilk without melting it completely. Incorporate the calamansi juice, the kinchay and add pepper. Put the mixture into the refrigerator and bring it out right before cooking the marinated breasts..
Fry the marinated chicken in cooking oil. A healthier option is to either grill it or broil it in order to lessen the oil content of the dish..
Immediately after cooking the marinated breasts, use a spatula to slather the citrus buttermilk spread on them while they are hot. This would allow the butter to melt onto the surface..
Enjoy the dish with either mushroom or asparagus soup, and rice..

Transfer marinade to a large zip-top freezer bag and add chicken. Seal bag, removing as much air as possible. Massage chicken mixture to evenly distribute marinade; place bag flat on a freezer shelf. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the. This healthy buttermilk chicken salad recipe serves up delicious buttermilk fried chicken, without the frying and on a bed of greens.