This 3-ingredient baked chicken is a winner.
Simply Recipes / Mihaela Kozaric Sebrek
As a native Southerner, I am a buttermilk loyalist.
The real thing is tangy, creamy, affordable, and lasts a surprisingly long time in the fridge.
Simply Recipes / Mihaela Kozaric Sebrek
Its a key ingredient in flaky biscuits,flavorful pancakes, crispy fried chicken, and creamy ranch dressing.
Not that I needed more reasons to love buttermilk, but Samin Nosratsbuttermilk-brined chickenis certainly a good reason.
After enjoying this recipe a number of times over the years, Ive made some tweaks.
Simply Recipes / Mihaela Kozaric Sebrek
Its also easier to fit in your fridge for marinating.
The result is tender, flavorful chicken with just the right amount of ranch flavor.
I highly recommend using chicken that is bone-in and skin-on since itll turn out more juicy and flavorful.
Plus, half the reason to use the buttermilk marinade is for the crispy skin.
The marinating and roasting time will remain the same.
Add the chicken pieces and submerge in the buttermilk mixture.
Cover with plastic wrap and refrigerate for 12 to 24 hours.
Remove the chicken from the fridge.
Preheat the oven to 425F and place a rack in the center.
Place the chicken skin-side up.
Repeat with the remaining chicken and sprinkle with salt.
The temperature will continue to rise to safe temperature (at least 165F) as the chicken rests.
Let rest in the pan for 10 minutes.
Leftover ranch chicken can be stored in an airtight container in the refrigerator for up to 4 days.
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