Ingredients
- 2 cups buttermilk
- 2 cups Buffalo wing sauce (such as Frank's®)
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- cooking spray
What Makes This Recipe So Good
This dish combines tender, juicy chicken with a flavorful kick from the spicy buttermilk marinade. The buttermilk helps keep the meat moist while adding a subtle tang that balances the heat. It’s a simple yet delicious way to elevate a classic chicken bake.
Helpful Kitchen Tips
- Marinate the chicken for at least 4 hours, or overnight, to let the flavors fully develop.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe and perfect doneness.
- If you like extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe and perfect doneness.
- If you like extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
Directions
In a shallow bowl, mix together the buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper. Add the chicken, making sure it’s all coated, then cover and pop it in the fridge to marinate for anywhere from 12 to 24 hours. When you’re ready to cook, preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish. Transfer the chicken along with the marinade into the dish, spreading it out evenly. Bake for about 40 minutes, or until the chicken is cooked through and the juices run clear. To be sure, you can check with a meat thermometer—the internal temperature should reach 165°F (74°C). Let it rest a few minutes before serving.
How To Serve It Best
Serve this chicken with a side of roasted vegetables or a fresh green salad to keep things light and balanced. It also pairs well with rice, mashed potatoes, or crusty bread to soak up the marinade juices.
Storing This Dish
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist. Avoid overcooking when reheating to maintain tenderness.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity.
How spicy is this marinade?
It has a moderate heat level from the Buffalo sauce, but you can adjust by using less sauce or a milder brand.
Do I need to marinate the chicken for the full 24 hours?
No, marinating for at least 12 hours is enough to develop flavor, but longer marinating can enhance tenderness and taste.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well but may require a slightly longer baking time to cook through.
Should I cover the baking dish while cooking?
No, bake uncovered to allow the chicken to brown and the marinade to thicken.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (74°C) or ensure the juices run clear.
Can I prepare the marinade in advance?
Yes, you can mix the marinade ahead of time and store it in the fridge until ready to use.
Is it necessary to spray the baking dish with cooking spray?
Yes, spraying prevents the chicken from sticking and makes cleanup easier.
