The Tenderest Chicken

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

The title tells no lie. The buttermilk marinade stops the flesh from drying and turning stringy, even after it has been blitzed in a hot oven. Although I would advise getting a proper free-range chicken, this method will work miracles on inferior supermarket birds. Incidentally, despite its name, buttermilk is very low in fat, which makes it useful if you want to keep a skinless portion (for virtuous reasons) as moist as possible. Buttermilk is sold in supermarkets (often next to the yoghur