I have been meaning to make this recipe from Smitten Kitchen for YEARS and finally got around to trying it. Now I can’t figure out what took me so long to make it. It was simple, straight forward, and yet delicious. I will definitely be making it again. Here is my slightly adapted version of the recipe containing a touch of extra spice.
-2 cups buttermilk
-5 garlic cloves, minced
-1 tablespoon sea salt, plus extra for sprinkling
-1 tablespoon granulated sugar
-1 1/2 teaspoons smoked paprika, plus extra for sprinkling
-1/2 tsp cayenne pepper
-Lots of freshly ground black pepper
-2 1/2 to 3 pounds bone-in, skin on chicken parts
-Drizzle of olive oil
Whisk buttermilk with garlic, 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 brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. 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, sea salt and fresh black pepper to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.
