Buttermilk Chicken

My Thermomix take on Samin Nosrat's famous buttermilk chicken — juicy marinated thighs with golden herb butter, roasted to crispy-skinned perfection using the TM6 and TM7.

This is my independent Thermomix homage to Samin Nosrat and the transformative power of buttermilk chicken. The long marinade tenderises every fibre while the herb butter bastes the skin to a golden crunch. The method is written fresh for TM6 and TM7 cooks who want clear settings and a spectacular, achievable result.

Ingredients

• 🍗800 g bone-in chicken thighs, skin on
• 🧈500 g buttermilk
• 🍋1 lemon, juiced
• 🧄4 garlic cloves
• 🫚2 cm fresh ginger, peeled
• 🌼1 tbsp smoked paprika
• 🧂1 tsp salt
• 🫑½ tsp black pepper
• 🧈60 g butter, softened
• 🌿2 tbsp fresh dill, chopped
• 🌿1 tbsp fresh thyme leaves
• 🫒1 tbsp olive oil

Thermomix method

1. Place garlic and ginger in the mixing bowl. Chop 5 sec / speed 8, then scrape down the sides.
2. Add buttermilk, lemon juice, smoked paprika, salt and pepper. Blend 10 sec / speed 4 until smooth and combined.
3. Pour the buttermilk marinade over the chicken thighs in a large bowl or zip-lock bag, turning to coat evenly. Refrigerate for at least 2 hours, or overnight for best results.
4. Preheat oven to 200°C (180°C fan-forced). Place butter, dill and thyme in the mixing bowl. Chop 5 sec / speed 5 until combined into herb butter. Set aside.
5. Remove chicken from the marinade, letting excess drip off, and arrange skin-side up in a roasting tin. Drizzle with olive oil. Roast in preheated oven 25 min / 200°C oven / no speed until the skin is starting to golden.
6. Remove the tin from the oven briefly. Dollop the herb butter over each thigh, then return to the oven for another 10 min / 200°C oven / no speed until the skin is deeply golden and the internal temperature reaches 75°C.
7. Rest the chicken 5 min / 0°C / speed 0 on a warm plate so the juices redistribute. Spoon the pan juices over the top and serve with a simple salad or crusty bread.