Buttermilk brined chicken

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Marinating chicken in buttermilk is a great way to add flavor and tenderness. Learn how long you can marinate chicken in buttermilk for the best results.

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NYT Cooking: This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contrib... Green Shakshuka, Shallots Recipe, New York Times Recipes, Brined Chicken, Saffron Chicken, Nyt Recipes, Chicken Whole, Wellington Recipe, Chicken Milk

This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While…

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