This is the oven-roasted cousin of my fried chicken recipe. You still get the buttermilk brine, the seasoning and the tenderness, but without dealing with a pot of hot oil.
It is easy to make, but it does need time. Let the chicken sit overnight in the buttermilk and the payoff is meat that stays juicy with a deeply seasoned crust.
Ingredients
- 2 whole chickens
For the Buttermilk Brine
- 1 quart buttermilk
- 2 tbsp kosher salt
- 2 tbsp freshly ground black pepper
For the Coating
- 2 cups all-purpose flour
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
Method
Put the buttermilk in a bowl and stir in the salt and pepper until the salt dissolves. Transfer the mixture to 2 large resealable plastic bags.
Poke a few holes in the chickens with the tip of a knife and place one chicken in each bag. Seal and massage the bags so the chickens are fully coated.
Refrigerate overnight. The longer the chicken sits in the buttermilk, the more tender it becomes.
Remove the chickens from the refrigerator about an hour before cooking.
Preheat the oven to 425°F.
Mix the flour, salt, pepper, paprika, cayenne, onion powder and garlic powder together in a bowl.
Remove the chickens from the brine and place each one in a shallow pan lined with aluminum foil for easier cleanup. Discard the plastic bags and excess buttermilk.
Coat each chicken with the spice mix, using half the mixture on each bird. Pat the coating on thoroughly. The buttermilk left on the chicken will help the coating stick.
Place the chickens in the oven for 30 minutes. Reduce the temperature to 400°F and cook for another 30–45 minutes, or until cooked through.
Remove the chickens from the oven and tent with aluminum foil for 10 minutes before carving.
Serve with rice, salad, or anything that likes a little savoury chicken juice.
Kitchen Notes
This is a great make-ahead dinner because most of the work happens the day before. Get the chicken into the buttermilk overnight and the actual cooking is straightforward.
The coating is close to the fried chicken spice mix, but roasting gives it a different personality: less crunch, more roasted flavour, and much easier cleanup.