Chicken (Buttermilk Roasted)

Chicken (Buttermilk Roasted)
Chicken (Buttermilk Roasted)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups buttermilk

  • 5

    garlic cloves, peeled and smashed

  • 1

    tablespoon table salt

  • 1

    tablespoon granulated sugar

  • 1 1/2

    teaspoons paprika, plus extra for sprinkling (I used smoked paprika)

  • Lots of freshly ground black pepper

  • 2 1/2 to 3

    pounds chicken parts (I used all legs)

  • Drizzle of olive oil

  • Salt to taste

Directions

Directions 1. Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk mixture over top completely covering the chicken. 2. Refrigerate for at least 2 but preferably 24 hours. 3. When ready to roast, heat oven to 425. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.

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