Baked buttermilk chicken with creamy gravy
This chicken, which is marinated overnight in buttermilk before being slowly baked in the oven, is tender, succulent and golden brown. It was inspired by Maryland chicken, but is healthier (and easier to make) because the chicken is baked rather than fried in oil.
- 1kg chicken pieces
- 1¼ cup (300 ml) buttermilk
- 1 clove garlic, finely chopped
- 1 teaspoon (5 ml) paprika
- ½ teaspoon (2.5 ml) ground cumin
- ½ teaspoon (2.5 ml) ground coriander
- 3 tablespoons (45 ml) flour
- Warm water or milk
- Salt and ground black pepper to season to taste
- Combine buttermilk, chopped garlic, paprika, cumin, and coriander.
- Place chicken pieces and the buttermilk marinade mix in an airtight container and refrigerate overnight.
- Pre-heat oven to 180°C.
- Transfer the chicken pieces and marinade to an oven-proof casserole dish with a lid and bake for approximately 1¾ to 2 hours, until golden brown and cooked to the bone.
- Transfer the chicken to a serving plate, cover, and keep warm.
- Cooking will turn the marinade into a clear sauce, though the buttermilk will tend to separate and rise to the top. Transfer to a small saucepan.
- Mix the flour and a little warm water into a smooth paste and stir into the saucepan.
- Simmer while stirring, until the liquid turns into a thick gravy. Add warm water or milk if it thickens too much.You may want to use a blender to ensure an extra-smooth smooth texture.
Serve with rice or mash.