I am so tired of my standard chicken recipes, and I seem to have a lot of extra buttermilk around these days from all of my baking experiments. So I was excited to come across this recipe for Buttermilk-Brined Roast Chicken from NYT Cooking. This recipe is adapted from Samin Nosrat’s "Salt Fat Acid Heat" (which I loved) and is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. This was an easy recipe to follow, and as promised the skin was nice and crispy and the chicken was juicy and perfect. The boys made it disappear. We’ll be adding this to the rotation. The only thing that makes this a little tricky is that you need to think about it the night before so that it has time to properly marinate. And since you have to take it out of the fridge an hour ahead of cooking, my recommendation is to cook this on a Friday or Saturday night when you may have just a little bit more time. Beyond that, enjoy! And let me know how yours turns out!
Buttermilk-Brined Roast Chicken, by Samin Nosrat
Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.