Brining chicken in a buttermilk bath before frying it to crispy golden-brown perfection has been a long standing southern tradition, but did you know using buttermilk to brine your chicken will produced juicy, fall off the bone tender result when roasted in your over too!
Buttermilk does two amazing things for chicken– It’s acidic composition tenderizes the meat, while the long soak in a flavorful bath imparts juiciness and flavor.
Just about any chicken recipe can benefit from an overnight brine in buttermilk, but we have been head over heel for this simple but delicious buttermilk roasted chicken recipe.
Before I break it down I have to say that there really is no substitute for time with this technique. Brining for 2 hours in buttermilk will make a tasty chicken, but it wont have anywhere near the same impact as a full 24 hours. Despite the long lead time, this recipe couldn’t be easier. Plus, with a little strategically placed foil this might be the easiest clean up of the week! In just 30 minutes you will have delicious, juicy, fall off the bone tender chicken perfectly brown by your oven. So try it out at home and let us know what your think!
The Best Buttermilk Roasted Chicken Recipe
1 1/2 tablespoons of kosher salt (use a little less if you’re using table salt)
1 1/2 tablespoons of honey
4 cloves of garlic peeled and smashed
2-3 pounds of heritage chicken broken down into pieces
fresh cracked black pepper to taste
Whisk together the buttermilk, salt, honey, garlic, and black pepper in a large bowl. Combine with chicken in a large ziplock being sure to get out as much air as possible before sealing. Let rest in your refrigerator overnight or for 24 hours.
This recipe calls for the chicken to be broken down into pieces but I like to spatchcock or butterfly my chicken instead. This is a very easy process, yielding all the benefits of breaking down a bird with a fraction of the work. It is easiest to do with kitchen shears but will also work with your knife. Simply use your shears to cut along either side of the back bone. When you have made it down both sides and the backbone is removed, flatten the chicken out so that the breast is facing up and both wings and legs are spread out in different directions.
When you’re ready to roast, preheat your oven to 425 degrees. Remove your chicken from its buttermilk brine and arrange on a baking sheet lined with foil. Drizzle lightly with olive oil and sprinkle with salt. Bake for 30-35 minutes until golden and crispy. Serve immediately. Pairs wonderfully with salad, rice, or roasted vegetables.