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Plain Chicken Recipe – Easy Tender Make-Ahead Tailgate Meal

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This plain chicken recipe delivers juicy, tender chicken with simple seasonings and a buttermilk brine. It’s perfect for make-ahead tailgate meals, family dinners, or picnics, and is naturally gluten-free and easily adaptable for various diets.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup buttermilk
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon dried herbs (parsley, thyme, or Italian seasoning, optional)

Instructions

  1. Place chicken in a large bowl or zip-top bag. Pour in buttermilk and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. In a small bowl, mix together salt, black pepper, garlic powder, paprika, and dried herbs if using.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. If available, set a wire rack on the pan.
  4. Remove chicken from buttermilk, letting excess drip off. Place on prepared pan. Sprinkle both sides evenly with seasoning mix. Drizzle or brush with olive oil.
  5. Bake for 25–30 minutes, flipping once halfway through, until chicken is golden and juices run clear. Internal temperature should reach 165°F.
  6. Let chicken rest for 5 minutes before slicing to lock in juices.
  7. For make-ahead: Cool completely, then store in an airtight container. Reheat gently as needed.

Notes

For extra juiciness, use chicken thighs. Don’t skip the buttermilk brine—it keeps chicken tender. Use a thermometer to avoid overcooking. For dairy-free, substitute buttermilk with unsweetened almond milk mixed with lemon juice. Add fresh herbs or a pinch of cayenne for variation. Chicken can be made ahead, stored in the fridge, or frozen for up to 2 months.

Nutrition

Keywords: plain chicken, easy chicken, make-ahead, tailgate, tender chicken, gluten-free, comfort food, oven baked chicken, family dinner, picnic recipe