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a white plate topped with chicken, potatoes and brussel sprouts on top of a table
bonappetit.com

Buttermilk Spring Chicken

34 ratings
· Gluten free
People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.
bonappetitmag
Bon Appétit Magazine

Ingredients

Meat
• 4 Chicken leg quarters (about 2 1/2 lb.)
Produce
• 1 small handful Chives
• 6 Leeks, medium
• 1 Lemon
Condiments
• 1 Hot sauce
Baking & Spices
• 1 Black pepper, Freshly ground
• 1 tbsp Kosher salt
Oils & Vinegars
• 3 tbsp Olive oil, extra-virgin
• 1 1/3 tbsp Sesame oil, toasted
Dairy
• 2 cups Buttermilk
• 1/2 cup Whole-milk greek yogurt or sour cream, plain

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