No need to fry when you can bake buttermilk-brined chicken.
This nicely spiced buttermilk-brined chicken is simple enough to prepare for dinner on a hectic weeknight, yet decadent enough to serve to guests. You could use a whole chicken, but pieces cook faster and the brine gets into more of the nooks and crannies, which is a happy thing.
This recipe requires some planning ahead, but the work is simple and quick, and on the day you are planning to roast the chicken, it could not be easier. You can grill the chicken, but that requires more supervision and work, so we usually end up baking it on a foillined sheet tray for easy cleanup.
Feel free to experiment with different herbs and spices — garam masala, perhaps. Fresh, roughly chopped garlic might make a great addition.
This crowd-pleasing dish works with almost any side, from mashed potatoes or rice to pureed parsnips or green beans. Leftovers are so great for sandwiches, tacos or salad, you may want to double the recipe. (It’s so good cold, we’ve added it to our picnic repertoire.)
Baked or Grilled Buttermilk Chicken Serves 4
INGREDIENTS
1quart buttermilk
1 cup chopped shallots
2tablespoons ground toasted cumin
1 tablespoon garlic powder
1 teaspoon chile powder, optional
1 teaspoon freshly ground black pepper
1 tablespoon salt
4 chicken thighs
4 chicken drumsticks
DIRECTIONS
In a bowl or plastic zip-top bag, combine buttermilk, shallots, garlic powder, chile powder, salt and pepper. Add the chicken pieces to the buttermilk mixture. Cover (or zip the bag closed) and chill overnight in the refrigerator.
The next day, remove the chicken from the buttermilk brine, letting as much drain off as possible. Allow the chicken to come to room temperature (roughly 30 minutes).
Heat the oven to 400degrees.
Transfer the chicken to a foil-lined baking sheet. Roast for 25 to 35 minutes, until cooked through and nicely caramelized.