Monday, November 12, 2012

Buttermilk Chicken


This is yet another Pinterest find. I tried this one because my sister tired it and loved it. Sadly....I did not like it at all.

3 pounds chicken thighs or drumsticks
3 cups buttermilk
1 tablespoon paprika, plus more for sprinkling over the chicken
1 tablespoon sugar
1 tablespoon sea salt
Very generous amount of freshly ground black pepper
3 tablespoons olive oil
2 sprigs rosemary

In a large bowl, stir together the buttermilk, paprika, sugar, salt, and black pepper. The buttermilk will turn a nice light shade of pink.

Place the chicken in a gallon-size freezer bag and pour the buttermilk brine over it. Seal the bag and shake so that all the chicken pieces are well-coated. Allow the chicken to marinate 2 hours at the bare minimum, or ideally 7+ hours, or 1 to 2 days for the best flavor.

Preheat the oven to 350 degrees F. Line a roasting pan or sheet tray with foil or parchment. Remove the chicken pieces from the marinade and arrange them in the pan. Brush the tops with the olive oil, then sprinkle a bit of salt and enough paprika to add a nice red hue to the top. Roast for 30 to 35 minutes. In the last 10 to 15 minutes of roasting, carefully slide the pan out half-way, sprinkle a bit of rosemary over the chicken, then return the pan to roasting. The chicken is done when the top has a deep golden-reddish hue and juicy-looking all over. Transfer the chicken and rosemary to plates and serve with roasted potatoes or a side salad.

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