Buttermilk Chicken.

An easy recipe but does require the chicken be brined for 24 hours.


  • 2 whole chickens
  • For The Brine
  • 1 qt Butter milk
  • 2 tbsp of kosher/sea salt
  • 2 tbsp black pepper
  • For The Coating
  • 2 cups of flour
  • 2 tbsp of sea salt
  • 1 tbsp pepper
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder

Now Cook:

1. Put the butter milk in a bowl and stir in the salt and pepper until the salt is dissolved. Transfer to 2 large plastic resealable bags.

2. Poke some holes in the chickens with a knife and put one in each bag. Seal and massage the bag to cover the chickens. Put in the fridge overnight. The buttermilk tenderizes the chicken the longer you brine it.

3. Take the chickens out of the fridge and hour before you are ready to cook.

4. Preheat the oven to 425 degrees.

5. Mix all the spices in a bowl.

6. Take the chickens out of the brine and place each in a shallow pan that has been lined with aluminum foil to ease cleaning. Discard the platic bags and excess buttermilk.

7. Coat each chicken the spice mix by putting half the mix on each chicken and patting to coat them throughly. The buttermilk that is on each chicken will cause the spices to stick to the chicken.

8. Place the chickens in the oven for 30 minutes. After 30 minutes, reduce the temperature to 400 degrees and cook for another 30-45 minutes.

9. Remove the chickens from the oven and tent with aluminum foil for 10 minutes. Can be served with rice and salad.