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Some chicken dishes can be so demanding making sure you brine, rub, and marinate until the meat has flavor, but I’m not a fan of this kind of poultry preparation at all. When making this simple and flavorful Buttermilk Chicken, the work all takes place overnight in a thick marinade in a ziplock bag. You can walk your dog, clean your house, grade some papers, and start dinner the next night after which a good buttermilk marinade has been doing all of the work for you. The best part? This chicken really is juicy, flavorful, and golden brown. Try it. Now.
Buttermilk Chicken
This recipe has been adapted from Deb over at Smitten Kitchen (here). Deb’s recipe does not make use of an iron skillet and is a little lighter on the spices. Both recipes make for lovely experiments in the world of buttermilk-infused chicken. For my variation, see below.
Ingredients:
*2 cups buttermilk
*7 cloves garlic, minced or pressed
*1 tablespoon kosher salt
*1 tablespoon sugar
*2 teaspoons paprika, plus more for sprinkling
*1 tablespoon cumin
*ground black pepper, to taste
*3 lbs. chicken legs, thighs, etc.
*kosher salt, for garnish
1.) In a large bowl, whisk together buttermilk, garlic, salt, sugar, paprika, cumin, and pepper. Pour mixture into a large ziplock bag (of the freezer variety) and add chicken legs. Seal tightly, shake, and refrigerate overnight and up to two days.
2.) When ready to cook, preheat oven to 400F and transfer chicken to a cast iron skillet. Sprinkle chicken with more paprika, black pepper, and kosher salt. Roast chicken for 35 to 45 minutes or until skin is dark golden brown with a few “scorch” marks here or there. Remove chicken from oven and allow to rest for several minutes before serving. Dress with green onions and serve with a lively salad or other green. Makes 6-8 servings.
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