Ingredients:
2 cups buttermilk (I used fat free.)
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (I used all legs.)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
2 cups buttermilk (I used fat free.)
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (I used all legs.)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
Directions:
Whisk buttermilk with
garlic, table 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 and sea salt to taste.
Roast for 30 minutes (for
legs; approximately 35 to 40 for breasts), until brown and a bit scorched in
spots. Serve immediately.