*** Recipes Tutorials ***


Buttermilk chicken has long been one of my favourite alfresco summer suppers. My method of choice has usually been to spatchcock/butterfly a chicken - or rather, many chickens - and then cut them into feisty quarters to layer up on serving plates. I've altered this to make cooking speedier and conveying easier, by starting off with drumsticks.
Ingredients:
  • 2 cups buttermilk
  • 5 garlic cloves, peeled and smashed
  • 1 tablespoon table salt
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
  • Lots of freshly ground black pepper
  • 2 1/2 to 3 pounds chicken parts (we used all legs)
  • Drizzle of olive oil
  • Flaked or coarse sea salt, to finish
Instructions
See full instructions on : smittenkitchen.com

*** Recipes Tutorials ***



Share This!


0 comments:

Post a Comment

 
Top