Tuesday, 29 April 2014

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


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


Finely chop the basil, parsley, and oregano leaves. Mince the garlic. In a large bowl add all the ingredients. Stir well to mix. Let stand about 5 minutes. 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.

When it's time to cook, drain poultry from marinade using a colander. Dredge in flour and fry, or cook as desired.


Other Places:

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


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