47 thoughts on “Buttermilk Barbecue Chicken – Food Wishes

  1. Add some ginger powder and dried chopped onion, it will triple the taste. Also sour cream works even better than buttermilk, since it won't drip on charcoal

  2. For some reason I feel compelled to quote the worst chef in the world ,and say that I would eat this off a flip flop. Sorry Guy Fieri but I am the Big Moose of who I call a big fat douche.

  3. Yay! 3 Million subs!!

    Oh – as to why most southerners don't marinade chicken if it is to be barbecued is a complicated issue. First, different parts of the south do their barbecue very differently – some use a dry rub. Some put a sauce on after grilling. Some put a sauce on while grilling. Some marinade in the sauce, then grill. Somehow with doing all that, doing a pre-marinade to work on the tenderness of the chicken gets forgotten. Plus there is the who is doing the barbecue factor. If the man of the house only cooks on his barbecue, and women are pretty much dissuaded from touching "his grill", many Southern belles just let him have his way on this. Its one way of getting a man who has never cooked to – well – cook. Of course, most of them still want the belle to prepare the chicken and then let him grill it. So its not that much of a break, really. Now for the modern Southern men this is not an issue, or at least not as much – so it is clearly a time to reconsider how we marinade the chicken. Southern men now are very capable cooks, though they do still like to be in control of the grill. Belles that grill are rebels – but we're used to that. Been hearing that for a long time!

  4. that 'chive' blossom doesn't JIVE, Chef John. Looks more like a small sprig of blooming thyme or basil.

  5. You can vary the spice mix but not the cutting of the chicken, so it would appear you are NOT the Britney Spears of your kitchen shears…

  6. LOVE the website we have tried 3 of the recipes one of them the sausage roll, so simple and soooooooooooooooooooooooooooooooo GOOD

  7. (watching cooking video while eating shredded cheese from the bag) damn chef john that looks dope as hell i think ill make this some day

  8. Buttermilk marinade is considered "hip" today. In the past it was necessity. The only means of cooling food before electricity brought refrigeration to the home was in a cave, spring water (spring house) or cellar (~8'-10' below ground). Such deep earth "cellar" temperature is ~56°F. Not below 40°F (safe food storage temperature). Milk and whey would keep 2-3 days before it "clabbered" ie buttermilk. Fermentation of milk lactose creates lactic acid which will retard growth of harmful pathogens. Meat stored at cellar temperature in "crock" vessels with clabbered milk (lactic acid) would keep safely for 2-3 days thereby extending the usable time for a valuable hard gained food source. Butcher chicken or harvest game today, store overnight in clabber, cook on a wood stove in the cool of morning tomorrow. Been there, done that. Today they call it "off grid". Yesterday we called it "living". A lot of spiced dishes we consider ethnic cuisine today were created by past generations to mask the flavor of meat proteins that had gone "off". Before electricity our country store had hoop cheese, rag balogna, barrel crackers and crock 'kraut (our slaw). That was a special meal when we could afford it because we needn't fire the stove or hearth. "Fast Food / Carry Out" of the times. 🙂

  9. You are basically marinating in what's called Alabama White Sauce, make a double recipe and use it for basting/dipping after the chicken is done cooking.

  10. Question: suppose I could use plain homemade kefir on this?
    I have so much to use, my grains are multiplying toooo fast!

  11. I have to say, chicken recipes usually do not make my mouth water. But, not today. I can't wait to try this!

  12. My Auntie Ozella did an amazing buttermilk marinade for her fried chicken – did anyone get the recipe? Oh hell no! When I asked her what the secret was she leaned over and said "voodoo"

Leave a Reply

Your email address will not be published. Required fields are marked *