Chicken (Buttermilk Roasted) Recipe

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

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.