12 Delicious Rosemary Buttermilk Chicken Recipes

Get ready to elevate your chicken game with these 12 Delicious Rosemary Buttermilk Chicken Recipes! Perfect for home cooks looking for that magical combination of juicy, flavorful chicken with a crispy, herb-infused crust. Whether you’re craving comfort food or planning a quick weeknight dinner, these recipes promise to delight your taste buds and impress your family. Keep reading to discover your next favorite dish!

Rosemary Buttermilk Fried Chicken

Everyone loves a crispy, flavorful fried chicken that’s juicy inside. Rosemary buttermilk fried chicken brings a herby twist to this classic.

Ingredients

• 2 cups buttermilk
• 1 tbsp fresh rosemary, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tbsp paprika
• 4 chicken thighs
• 4 chicken drumsticks
• 4 cups vegetable oil

Instructions

1. In a large bowl, mix buttermilk, rosemary, salt, black pepper, garlic powder, and onion powder.
2. Add chicken thighs and drumsticks to the bowl, ensuring they’re fully submerged. Cover and refrigerate for 12 hours. Tip: For extra flavor, marinate overnight.
3. In another bowl, combine flour, cornstarch, and paprika.
4. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Tip: Double dredge for extra crunch.
5. Heat vegetable oil in a deep fryer or large pot to 350°F.
6. Fry chicken in batches, 3 pieces at a time, for 12-15 minutes until golden brown. Tip: Maintain oil temperature for even cooking.
7. Transfer fried chicken to a wire rack to drain. Let rest for 5 minutes before serving.

Fresh from the fryer, the chicken boasts a crispy, golden exterior with tender, rosemary-infused meat inside. Serve with honey drizzle or atop waffles for a sweet and savory combo.

Grilled Rosemary Buttermilk Chicken

Zesty and flavorful, this grilled rosemary buttermilk chicken is a summer staple. Its marinade ensures juicy, tender meat every time.

Ingredients

• 2 cups buttermilk
• 1/4 cup olive oil
• 2 tbsp chopped fresh rosemary
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 4 chicken thighs, bone-in, skin-on

Instructions

1. In a large bowl, whisk together 2 cups buttermilk, 1/4 cup olive oil, 2 tbsp chopped fresh rosemary, 4 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
2. Add 4 chicken thighs to the marinade, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat grill to medium-high heat, about 375°F.
4. Remove chicken from marinade, letting excess drip off. Discard marinade.
5. Grill chicken skin-side down for 5-7 minutes until skin is crispy and golden. Tip: Avoid moving chicken too soon to prevent sticking.
6. Flip chicken and grill for another 5-7 minutes until internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
7. Let chicken rest for 5 minutes before serving. Tip: Resting allows juices to redistribute.

Succulent and aromatic, the chicken pairs well with grilled vegetables or a fresh salad. For a twist, serve sliced over a bed of creamy polenta.

Rosemary Buttermilk Chicken Skewers

Bold flavors and simple prep make these skewers a weeknight winner. Rosemary buttermilk chicken skewers are juicy, fragrant, and ready in under 30 minutes.

Ingredients

– 1.5 lbs chicken breast, cut into 1-inch cubes
– 1 cup buttermilk
– 2 tbsp fresh rosemary, finely chopped
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine buttermilk, rosemary, garlic, salt, and pepper.
2. Add chicken cubes to the bowl, ensuring each piece is coated. Marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F). Tip: Soaking skewers prevents burning.
4. Thread marinated chicken onto skewers, leaving small gaps between pieces.
5. Brush grill grates with olive oil to prevent sticking.
6. Grill skewers for 4-5 minutes per side, or until internal temperature reaches 165°F. Tip: Don’t overcrowd the grill to ensure even cooking.
7. Let rest for 3 minutes before serving. Tip: Resting keeps juices in.
Delightfully tender with a herby tang, these skewers shine alongside grilled veggies or a crisp salad. For a twist, drizzle with honey before serving.

Baked Rosemary Buttermilk Chicken

Gather around for a dish that combines simplicity with elegance, perfect for any weeknight dinner or special occasion. Baked Rosemary Buttermilk Chicken is a testament to how few ingredients can create a meal bursting with flavor.

Ingredients

– 4 chicken thighs
– 1 cup buttermilk
– 2 tbsp olive oil
– 1 tbsp chopped fresh rosemary
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, combine buttermilk, olive oil, rosemary, salt, pepper, and garlic powder.
3. Add chicken thighs to the bowl, ensuring each piece is fully coated. Marinate for at least 30 minutes, or overnight for deeper flavor.
4. Arrange chicken thighs in a single layer on a baking dish, pouring any remaining marinade over the top.
5. Bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F.
6. For a golden finish, broil for an additional 2-3 minutes, watching closely to prevent burning.
7. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Baked Rosemary Buttermilk Chicken emerges juicy inside with a crispy, herb-infused crust. Pair it with a crisp salad or roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Rosemary Buttermilk Chicken Salad

Easy to whip up, this Rosemary Buttermilk Chicken Salad combines tender chicken with a creamy, herb-infused dressing. Perfect for a quick lunch or a light dinner.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup celery, diced
• 1/2 cup red onion, finely chopped

Instructions

1. In a large bowl, combine 2 cups cooked chicken, shredded, and 1 cup celery, diced.
2. Add 1/2 cup red onion, finely chopped, to the bowl.
3. In a separate bowl, whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, and 1 tbsp fresh rosemary, finely chopped.
4. Pour the dressing over the chicken mixture. Toss to coat evenly.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper. Mix well.
6. Cover and refrigerate for at least 1 hour to allow flavors to meld.

Best served chilled, this salad offers a creamy texture with a punch of rosemary. Try it on a bed of greens or sandwiched between crusty bread for a satisfying meal.

Rosemary Buttermilk Chicken Wings

Craving something crispy yet tender with a herby kick? These Rosemary Buttermilk Chicken Wings are your next go-to.

Ingredients

• 2 lbs chicken wings
• 1 cup buttermilk
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine chicken wings, buttermilk, and rosemary. Cover and refrigerate for at least 4 hours, preferably overnight.
2. In a separate bowl, mix flour, salt, pepper, garlic powder, onion powder, and paprika.
3. Remove wings from buttermilk, letting excess drip off. Dredge each wing in the flour mixture until fully coated.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry wings in batches for 10-12 minutes, until golden brown and internal temperature reaches 165°F.
5. Drain wings on a wire rack over a baking sheet to keep them crispy.

With a crispy exterior and juicy interior, these wings pack a flavorful punch. Serve with a side of creamy ranch or blue cheese dressing for dipping.

Slow Cooker Rosemary Buttermilk Chicken

Easy to prepare and packed with flavor, this dish combines tender chicken with the aromatic touch of rosemary and the tang of buttermilk. Perfect for a hassle-free dinner that doesn’t skimp on taste.

Ingredients

• 4 lbs chicken thighs
• 2 cups buttermilk
• 3 tbsp olive oil
• 4 sprigs fresh rosemary
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. In a large bowl, combine chicken thighs, buttermilk, olive oil, salt, black pepper, and garlic powder. Tip: For deeper flavor, marinate overnight.
2. Place the marinated chicken in the slow cooker. Add rosemary sprigs on top.
3. Cover and cook on low for 6 hours. Tip: Avoid opening the lid to keep the temperature steady.
4. After cooking, remove rosemary sprigs. Tip: For crispier skin, broil the chicken for 3-5 minutes before serving.

Outcome: The chicken turns out incredibly tender with a subtle herby aroma. Serve it over a bed of mashed potatoes to soak up the flavorful juices.

Rosemary Buttermilk Chicken Pot Pie

Outstanding comfort food that’s both hearty and flavorful, this dish combines tender chicken with aromatic rosemary in a creamy buttermilk sauce, all encased in a flaky crust.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup buttermilk
• 2 tbsp fresh rosemary, chopped
• 1 cup frozen peas and carrots
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 pie crust, store-bought or homemade
• 1 egg, beaten

Instructions

1. Preheat oven to 375°F.
2. Melt butter in a large skillet over medium heat.
3. Add flour, whisking constantly for 2 minutes to create a roux.
4. Gradually pour in chicken broth, whisking until smooth.
5. Stir in buttermilk and rosemary, simmering for 5 minutes until thickened.
6. Add shredded chicken and frozen peas and carrots, stirring to combine. Remove from heat.
7. Roll out pie crust and line a 9-inch pie dish, trimming excess.
8. Pour chicken mixture into the crust, spreading evenly.
9. Cover with second pie crust, sealing edges and cutting slits on top.
10. Brush top crust with beaten egg for a golden finish.
11. Bake for 35-40 minutes, until crust is golden and filling is bubbly.
12. Let stand for 10 minutes before serving.

Kick up the comfort with this pie’s creamy interior and crisp crust. Serve with a side of roasted vegetables for a complete meal, or enjoy it as is for a satisfying dinner.

Rosemary Buttermilk Chicken Tacos

Holiday gatherings call for dishes that impress without the stress. Rosemary buttermilk chicken tacos deliver with minimal effort and maximum flavor.

Ingredients

– 1 cup buttermilk – 2 tbsp chopped fresh rosemary – 1 tsp salt – 1 tsp black pepper – 1 lb chicken thighs, boneless and skinless – 2 tbsp olive oil – 8 small corn tortillas – 1 cup shredded cabbage – 1/2 cup sliced radishes – 1/4 cup chopped cilantro – 1 lime, cut into wedges

Instructions

1. In a bowl, whisk together buttermilk, rosemary, salt, and pepper. 2. Add chicken thighs to the bowl, ensuring they’re fully submerged. Cover and refrigerate for 4 hours. Tip: For deeper flavor, marinate overnight. 3. Heat olive oil in a skillet over medium-high heat. 4. Remove chicken from marinade, letting excess drip off. Discard marinade. 5. Cook chicken in the skillet for 6 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid overcrowding the skillet to ensure even cooking. 6. Transfer chicken to a cutting board. Let rest for 5 minutes before slicing. 7. Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep tortillas warm by wrapping them in a clean towel. 8. Assemble tacos with sliced chicken, cabbage, radishes, and cilantro. Serve with lime wedges. Perfectly tender chicken pairs with crisp veggies for a refreshing bite. Bright lime juice cuts through the richness, making each taco a balanced delight.

Rosemary Buttermilk Chicken Sandwich

Craving a crispy, flavorful sandwich? This Rosemary Buttermilk Chicken Sandwich delivers with minimal effort and maximum taste.

Ingredients

• 1 cup buttermilk
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1 tsp black pepper
• 2 chicken breasts
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup vegetable oil
• 4 brioche buns
• 4 leaves lettuce
• 2 tbsp mayonnaise

Instructions

1. In a bowl, mix 1 cup buttermilk, 2 tbsp rosemary, 1 tsp salt, and 1 tsp black pepper.
2. Add 2 chicken breasts to the marinade. Cover and refrigerate for 4 hours. Tip: For deeper flavor, marinate overnight.
3. In a separate bowl, combine 1 cup flour, 1 tsp garlic powder, and 1 tsp onion powder.
4. Remove chicken from marinade. Dredge in flour mixture until fully coated.
5. Heat 1/2 cup vegetable oil in a skillet over medium heat until it reaches 350°F.
6. Fry chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Tip: Avoid overcrowding the skillet to ensure even cooking.
7. Toast 4 brioche buns lightly for 1-2 minutes until golden.
8. Spread 2 tbsp mayonnaise on the bottom halves of the buns.
9. Place 1 lettuce leaf on each bun, then top with a chicken breast. Tip: Add a slice of tomato for extra freshness.

The sandwich boasts a juicy interior with a crispy, herb-infused crust. Serve with sweet potato fries for a satisfying meal.

Rosemary Buttermilk Chicken Pasta

Very few dishes strike the perfect balance between hearty and refreshing like this one. It’s a weeknight hero with minimal prep and maximum flavor.

Ingredients

– 2 cups buttermilk
– 1 tbsp fresh rosemary, chopped
– 1 lb chicken breast, cubed
– 8 oz pasta
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese

Instructions

1. Marinate chicken in buttermilk and rosemary for 30 minutes.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat.
4. Remove chicken from marinade, shaking off excess. Season with salt and pepper.
5. Sear chicken in skillet for 5-7 minutes until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Add minced garlic to skillet, sauté for 1 minute until fragrant.
7. Toss cooked pasta into skillet with chicken and garlic.
8. Sprinkle Parmesan cheese over the pasta, stirring to combine. Tip: Reserve some cheese for garnish.
9. Cook for an additional 2 minutes until everything is heated through. Tip: Add a splash of pasta water if the dish seems dry.
Outstandingly creamy with a hint of tang from the buttermilk, this pasta pairs beautifully with a crisp green salad. The rosemary adds a fragrant depth that elevates the dish beyond the ordinary.

Rosemary Buttermilk Chicken Soup

Warm up with this comforting Rosemary Buttermilk Chicken Soup, a creamy blend with a herby kick. Perfect for chilly evenings or when you need a quick, nourishing meal.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 cup buttermilk
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breast, cooking until no longer pink, about 7 minutes.
5. Pour in 4 cups chicken broth, bringing to a boil then reduce to simmer for 15 minutes.
6. Whisk in 1 cup buttermilk and 2 tbsp chopped rosemary, simmering for another 5 minutes.
7. Season with 1 tsp salt and 1/2 tsp black pepper, stirring well.

Flavorful and creamy, this soup pairs wonderfully with crusty bread or a side salad. The rosemary adds a fragrant depth, making it a standout dish.

Conclusion

Outstanding in flavor and simplicity, these 12 rosemary buttermilk chicken recipes are a treasure trove for any home cook looking to spice up their meal routine. We invite you to dive into these delicious dishes, find your favorite, and share your culinary adventures with us in the comments below. Don’t forget to pin this article on Pinterest to spread the joy of cooking with rosemary and buttermilk!