Roasted Buttermilk Sumac Marinated Chicken
This recipe is a take on Samin Nosrat’s recipe in her Salt Fat Acid Heat cookbook. The salt and buttermilk render the chicken tender and juicy. The spices give a unique flavor profile, while the light dusting of baking powder ensures crispy skin. Spatchcocking the whole chicken ensures equal cooking of all the chicken parts. Gotta love that tender, spicy, crisp chicken!
6 to 8 servings
INGREDIENTS:
3 ½ to 4 pounds whole chicken
2 teaspoons kosher salt
2 cups buttermilk
1 tablespoon sumac + more for sprinkling at the end
1 tablespoon garlic powder
1 teaspoon Greek oregano
1 teaspoon cinnamon
1 teaspoon crushed black peppercorns
1 teaspoon baking powder
DIRECTIONS:
Remove the wingtips at the first wing joint with poultry shears. Butterfly the chicken by placing the breast side down and using heavy-duty kitchen shears to cut along both sides of the backbone. Save the backbone and wingtips in the freezer for a future batch of chicken stock. Turn the chicken over and open it like a book. Press the breast gently to flatten it. Sprinkle on both sides with the kosher salt and let rest for thirty minutes.
I use a dedicated raw poultry and meat cutting board for sanitation.
Place a food-grade plastic bag over a mixing bowl that will hold the bag and contents without holding it with your hands. Place the buttermilk, sumac, garlic powder, oregano, cinnamon, and black pepper into the bag. Mix thoroughly and add the chicken. Begin sealing the bag, removing air as you seal. Place in a baking pan in the refrigerator. Turn every six to twelve hours to marinate the chicken uniformly. Marinate for a least twenty-four up to forty-eight hours.
Remove it from the refrigerator and bag an hour before roasting the chicken. Rinse off the marinade and pat dry with paper towels. Preheat the oven to 400°F.
Line a roasting pan with foil fitted with a rack. Place the chicken on the rack in the pan. Sprinkle the chicken with the baking powder and massage, which will assist in crisping and browning the skin.
Place the chicken in the oven and roast for thirty to thirty-five minutes. Turn the heat down to 325°F. Roast for about twenty-five to thirty minutes until browned, juices run clear, and the temperature taken between the thigh and leg registers 165°F. Remove from the oven and let rest for ten minutes. Slice into six portions and drizzle with the pan juices. Sprinkle lightly with more sumac. Serve hot.
Roasted Buttermilk Sumac Marinated Chicken
Ingredients
- 3 ½ to 4 pounds whole chicken
- 2 teaspoons kosher salt
- 2 cups buttermilk
- 1 tablespoon sumac + more for sprinkling at the end
- 1 tablespoon garlic powder
- 1 teaspoon Greek oregano
- 1 teaspoon cinnamon
- 1 teaspoon crushed black peppercorns
- 1 teaspoon baking powder
Instructions
- Remove the wingtips at the first wing joint with poultry shears. Butterfly the chicken by placing the breast side down and using heavy-duty kitchen shears to cut along both sides of the backbone. Save the backbone and wingtips in the freezer for a future batch of chicken stock. Turn the chicken over and open it like a book. Press the breast gently to flatten it. Sprinkle on both sides with the kosher salt and let rest for thirty minutes.
- Place a food-grade plastic bag over a mixing bowl that will hold the bag and contents without holding it with your hands. Place the buttermilk, sumac, garlic powder, oregano, cinnamon, and black pepper into the bag. Mix thoroughly and add the chicken. Begin sealing the bag, removing air as you seal. Place in a baking pan in the refrigerator. Turn every six to twelve hours to marinate the chicken uniformly. Marinate for a least twenty-four up to forty-eight hours.
- Remove it from the refrigerator and bag an hour before roasting the chicken. Rinse off the marinade and pat dry with paper towels. Preheat the oven to 400°F.
- Line a roasting pan with foil fitted with a rack. Place the chicken on the rack in the pan. Sprinkle the chicken with the baking powder and massage, which will assist in crisping and browning the skin.
- Place the chicken in the oven and roast for thirty to thirty-five minutes. Turn the heat down to 325°F. Roast for about twenty-five to thirty minutes until browned, juices run clear, and the temperature taken between the thigh and leg registers 165°F. Remove from the oven and let rest for ten minutes. Slice into six portions and drizzle with the pan juices. Sprinkle lightly with more sumac. Serve hot.
Nutrition Facts
Calories
281.36Fat (grams)
19.17Sat. Fat (grams)
5.49Carbs (grams)
2.12Fiber (grams)
0.63Net carbs
1.49Sugar (grams)
0.06Protein (grams)
23.96Sodium (milligrams)
935.79Cholesterol (grams)
95.25The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.