Buttermilk chicken is not what you may think of, this recipes doesn’t made of buttermilk. Typically it contains evaporated milk and butter, but for this recipes it uses whipping cream instead. This dish goes perfectly well with rice and you might need more rice as you usually take.

For other chicken recipes, the Teriyaki Chicken, Honey Chicken Wings and Peanut Chicken are also guaranteed crowd pleasers!

Buttermilk Chicken

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here!)!

  • Chicken – you could substitute with other meats, crab, prawn or pork ribs if you prefer. Adjust the cooking time accordingly. (Refer to the recipes tips)
  • Garlic – You may add more garlic as always!
  • Whipping Cream – This recipes uses the whipping cream, so the sauce will be more concentrated. if you prefer a more diluted sauce, you may substitute with 150g evaporated milk + 80g butter.
  • Sugar – Any sugar can be used in this recipes.

RECIPES TIPS

  • Marinate the chicken. Best result is to marinate the chicken for 30 minutes. If you are in a rush, you may shorten the time 10 minutes.
  • Cooking time for others meats. Cooking time in step 4 need to be adjusted if you change the chicken to other meats. Crab 10-12 minutes. Pork Ribs 20 minutes. Prawn 4 minutes.

MADE AHEAD INSTRUCTIONS

You can prepare the marinated chicken ahead of time, marinate the chicken in a container or sealing bag, and refrigerate the chicken for up to 1 day or freeze up to 1 month.

Thaw it until it’s soft to touch, then follow the cooking steps.

STORAGE & REHEATING

You can! Freeze cooked buttermilk chicken inside the freezer, and reheat it straight from frozen in a microwave or steam it. To reheat, microwave it from frozen until warmed about 5 mins or until desired temperature. Steaming instruction: steam for 15 minutes | Varoma | speed 1.

RECIPES FAQS

Can I use other protein instead of chicken?

Yes, you can. However the cooking time need to be adjusted. Refer to the recipes tips.

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RECIPES VIDEO

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Buttermilk Chicken

Buttermilk Chicken

Category, , , , DifficultyBeginner

This buttermilk chicken is everyone's favorite, perfect with a bowl of rice. With Thermomix it is super duper easy *handsfree*

Prep Time5 minsCook Time25 minsTotal Time30 mins

Yields4 Servings

 15 g Garlic Cloves
 10 g Oil
 700 g Chicken Whole Legs (Cut in pieces 5cm)
 20 g Light Soy Sauce
 20 g Fish Sauce
 3 g Dark Soy Sauce
 3 sticks Curry leaves
 20 g Sugar
 150 g Whipping Cream

1

Place a bowl on the mixing bowl lid, weigh in chicken, light soy sauce, fish sauce and dark soy sauce. Marinate and set aside.

2

Place garlic cloves in mixing bowl, chop 5 sec | speed 5.

3

Add cooking oil, sauté 4 min | 120°C | spoon speed.

4

Add sugar and marinated chicken, stir fry 15 min | 120°C | spoon speed.

5

Add curry leaves, whipping cream and cook 5 min | Varoma | spoon speed . Serve hot.

Ingredients

 15 g Garlic Cloves
 10 g Oil
 700 g Chicken Whole Legs (Cut in pieces 5cm)
 20 g Light Soy Sauce
 20 g Fish Sauce
 3 g Dark Soy Sauce
 3 sticks Curry leaves
 20 g Sugar
 150 g Whipping Cream

Directions

1

Place a bowl on the mixing bowl lid, weigh in chicken, light soy sauce, fish sauce and dark soy sauce. Marinate and set aside.

2

Place garlic cloves in mixing bowl, chop 5 sec | speed 5.

3

Add cooking oil, sauté 4 min | 120°C | spoon speed.

4

Add sugar and marinated chicken, stir fry 15 min | 120°C | spoon speed.

5

Add curry leaves, whipping cream and cook 5 min | Varoma | spoon speed . Serve hot.

Buttermilk Chicken
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