Sheet Pan

Buttermilk Brined Chicken

March 24, 2015
1 Ratings
  • Serves 2-4, depending on appetites
Author Notes

I first started making this recipe as a way to use up extra buttermilk that had been purchased for other recipes. But, after making it -- and loving it -- a few times, I've made sure to keep buttermilk on hand just for the sake of this extremely moist, flavorful chicken. A few added bonuses about this recipe -- (1) all but two of the ingredients are shelf-stable, pantry items, (2) there's hardly any work that goes into preparing the dish and (3) there's basically no clean-up involved. —keg72

What You'll Need
  • 8 chicken thighs (or your favorite chicken parts -- just adjust the cooking time)
  • 2 cups buttermilk
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon onion powder
  • 2 teaspoons Kosher salt
  1. Place all ingredients other than the chicken into a gallon-sized Ziploc bag, seal and then shake to combine. Add the chicken, seal the bag and toss it in the fridge for at least eight hours or as long as 48 hours.
  2. When you're ready to actually cook the chicken, preheat the oven to 375 and line a half-sheet pan with foil (which saves you from any clean-up). Remove the chicken from the marinade, shake to remove most of the marinade and discard the excess marinade.
  3. Place the chicken on the half-sheet pan and bake for approximately 35-40 minutes, until the juices run clear.
  4. Enjoy!

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