Buttermilk Marinade

Excellent for any kind of poultry. Especially before frying. I used it for Quail last night with just a simple seasoned flour coating and the Quail was divine!

Buttermilk Marinade

Ingredients:

• 2 Cups Buttermilk
• 1/8th Cup Fresh Basil leaves
• 1/8th Cup Fresh Parsley
• 1/8th Cup Fresh Oregano leaves
• 1 Tablespoon dried/crushed Rosemary
• 1 Tablespoon Paprika
• 2-4 Cloves Garlic
• 2 Teaspoons dried Onion powder/flakes
• 1 Teaspoon Cayenne Pepper* Optional

Instructions:

1. Finely chop the basil, parsley, and oregano leaves. 
2. Mince the garlic. 
3. In a large bowl add all the ingredients. Stir well to mix. Let stand about 5 minutes. 
4. Add desired poultry to the marinade , turn to coat and let sit in fridge for as little as 1 hour, or overnight. Stirring occasionally to ensure everything stays submerged.
5. When it's time to cook, drain poultry from marinade using a colander. Dredge in flour and fry, or cook as desired.

Enjoy!

Other Places:

Did you know you can switch milk for buttermilk in most recipes to switch up the flavor? Try it in:

Muffins