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Chicken (Buttermilk Roasted)

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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

Details

Preparation

Step 1



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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