Buttermilk Roast Chicken
Ingredients that you well need:
- 2 cups buttermilk
- 5 garlic cloves
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons paprika, plus extra for sprinkling
- black pepper
- 2 1/2 to 3 pounds chicken parts
- olive oil
- Flaked or coarse sea salt
- Chopped coriander/parsley
We start by misk the buttermilk with the garlic, salt, sugar, paprika and black pepper. Place all the chicken parts in large bowl and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 hours.
After that we preheat oven to 425°F. We remove the chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 20 minutes .Garnish with herbs of choice if using.Enjoy!
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