Dry-Brined Buttermilk Roast Chicken
1 hour 15 minutes
- ¼ cup Hoosier Hill Farm Buttermilk Powder
- 2 lbs chicken legs and thighs (bone-in, skin on)
- 2 tsp salt
- 1 tsp granulated sugar
- 1/4 tsp black pepper
- ½ tsp onion powder
- 1 tsp poultry seasoning
Step one: Mix the dry ingredients together in a small bowl.
Step two: Sprinkle both sides of chicken pieces evenly
with the dry brine mixture.
Step three: Transfer chicken to a gallon-size zip-top bag and marinate for at least one hour in the refrigerator, or overnight. Flip the bag once or twice to ensure chicken marinades evenly.
Step four: Preheat the oven to 425 degrees.
Step five: Pat chicken dry with paper towels to remove any excess
moisture, and arrange in a roasting pan lined with foil.
Step six: Roast, uncovered, until the chicken reaches an internal temperature of 165 degrees, about 45 minutes. Enjoy!