Buttermilk Chicken Breasts
The combination of tenderizing buttermilk and spice-balanced pickling starter transforms ordinary baked chicken into a juicy, flavor-packed main dish.
2 chicken breasts (skin-on or skinless is fine)
1 cup buttermilk
2 tsp kosher salt
1 Tbsp Pickling Starter, crushed slightly with a mortar and pestle
Stir together buttermilk, salt, and pickling blend.
Add chicken breasts to a tightly sealing flat container or to a resealable silicone bag.
Pour the buttermilk mixture over until the chicken breasts are evenly coated.
Place the chicken in the fridge and marinate 4 hours to overnight.
Scrape off as much of the marinade as you can and place chicken breasts in a roasting pan.
Bake at 350° for 20 minutes or until cooked through and the juices run clear.
Other uses for Pickling Starter:
"Great as a seasoning on roasted root vegetables, with spaghetti squash with brown sugar and butter, or in savory sauces (I like using it in pan sauces). It’s also a wonderful surprise addition to caramel sauce (I infuse it in butter, strain, then make the caramel)."