Buttermilk Chicken (Adapted from Smitten Kitchen)
Marinade:
2 cups buttermilk
5 garlic cloves smashed
1 tablespoon salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika (Hungarian Sweet is my favorite)
Fresh Black Pepper
2 1/2 to 3 pounds chicken parts (I used Legs and Thighs.)
For Roasting:
Drizzle of olive oil
Sea Salt
Paprika
Marinating:
Mix buttermilk, salt, garlic, sugar, paprika and black pepper in a large Ziploc Bag (Gallon Freezer Heavy Duty). Add Chicken to bag and swish around to cover with marinade. Place Closed bag in a bowl (Just in case of spills!) and refrigerate for at least 6 but preferably 24 and up to 48 hours.
Roasting:
Preheat oven to 425 degrees. Remove chicken from marinade and arrange in a Foil-Lined baking dish. Season with salt and paprika to taste, and drizzle olive over the chicken. Roast for about 35 to 40 minutes, until chicken has browned nicely and formed a nice crust.
I served mine with freshly made rolls (okay, thawed Rhodes Texas Rolls brushed with melted butter and garlic powder), roasted broccoli, and risotto-style rice.
Noms!
