Chicken (Buttermilk Roasted)

By á-4020

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.