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Baked Buttermilk Chicken


6 servings
7 points plus

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Rate this recipe 4.5/5 (2 Votes)
Baked Buttermilk Chicken 0 Picture


  • 6 drumstick(s) uncooked chicken drumstick(s) with skin and bone
  • 1 1/2 cup(s) buttermilk
  • 2 Tbsp honey
  • 1 oz fresh tarragon, divided
  • 1 Tbsp paprika, smoked
  • 1 tsp table salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper, freshly ground, to taste



Step 1

Whisk together buttermilk and honey. Pour over chicken in the bag. Push 3/4 of the tarragon sprigs in between the chicken halves and around the outside. (Reserve remaining tarragon sprigs for garnish.) Seal the bag after pressing out all of the air. Refrigerate at least 8 hours or overnight. When ready to roast, preheat oven to 375 F. Line a deep roasting pan with foil. Place a rack in the pan. Fish out the tarragon sprigs from the buttermilk bath and arrange on the rack. Discard buttermilk marinade. Place the chicken halves, skin-side up, on top of the tarragon sprigs. Combine paprika, salt, onion powder, and garlic powder. Sprinkle evenly over the chicken halves, then top with freshly ground black pepper. Roast chicken for 30-45 minutes, until golden.

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