Buttermilk Roasted Chicken

Om nom nom,

I love fried chicken, as any good Southerner does. But it is a lot of hassle — watching a pan, maintaining temperature, breading, cleaning up the oil, all that sort of stuff. This? Sure, it takes some planning ahead, but it’s simple. And it’s the best roast chicken I’ve ever had. Let me repeat: the best roast chicken I’ve ever had. It’s amazing. And pretty much all you have to do is dump it in a baggie with some stuff the day before, and then roast it when you want to eat it.

There were, technically, leftovers; I had a mammoth chicken breast and had eaten lunch late the day of this chicken. You had best believe they were gobbled up for lunch the next day, only supremely clean bones remaining. My roommate, who had an equally mammoth chicken breast, didn’t have any leftovers at all. It reheats pretty well because it’s so moist, even if you use a microwave.

Buttermilk Roasted Chicken, adapted very little from smitten kitchen

2-3ish lbs. chicken, with bones and skin (I used split breasts)
2 c. buttermilk
6 cloves garlic, smashed and peeled
1 Tbsp. salt
1 Tbsp. sugar
1 1/2 tsp. smoked paprika, plus extra to sprinkle
Freshly ground black pepper to taste
1 Tbsp. olive oil

The day before: Rinse the chicken and pat it dry. In a large zip-top bag, combine the buttermilk, garlic, salt, sugar, paprika and pepper. Seal and squish until well mixed. Reopen, add the chicken, seal again (removing as much air as possible), and squish to coat. Refrigerate.

The day of deliciousness: Preheat the oven to 425F. Line a roasting dish with foil. Fish the chicken pieces out of the brine, shake them off a bit, set them in the dish, drizzle lightly with olive oil, and sprinkle on more paprika and salt to taste. Bake until the insides are done and the outsides are beginning to blister, 35-40 minutes for breasts; thighs, legs or wings would be done more quickly. Eat carefully, because after one taste you will become careless about the skin on the roof of your mouth and wish only to shovel chicken in quickly.


~ by iliadawry on 10 May 2013.

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