THE RECIPE JOURNAL · Main Course
Buttermilk Marinated Spicy Chicken Bake
This dish combines tender chicken soaked in tangy buttermilk with a kick of bold spices for a flavorful meal that’s easy to prepare. Perfect for a cozy dinner, it’s both juicy and satisfyingly spicy.
FROM THE KITCHEN • Buttermilk Marinated Spicy Chicken Bake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a shallow bowl, mix together the buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper until well combined. Add the chicken to the bowl, making sure it’s fully coated. Cover it up and pop it in the fridge to marinate for at least 12 hours, or up to 24 if you have the time.
02
Step 2
When you’re ready to cook, preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish. Pour the chicken along with the marinade into the dish, spreading it out evenly.
03
Step 3
Bake the chicken for about 40 minutes, or until the juices run clear and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Let it rest a few minutes before serving.
Why you’ll love it
This dish offers a perfect balance of tangy and spicy flavors thanks to the buttermilk marinade. The chicken turns out tender and juicy, while the spices give it a wonderful kick. It’s a comforting meal that’s easy to prepare and always satisfying.
How to serve
Serve this spicy chicken with a side of steamed vegetables or a fresh green salad to balance the heat. It also pairs well with rice, mashed potatoes, or warm crusty bread to soak up the flavorful juices.
Storage & leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture and avoid drying out the meat. For longer storage, freeze portions for up to 2 months.
