Buttermilk-Brined Roast Chicken -Inspired by Samin Nosrat’s Book: Salt, Fat, Acid Heat

There are a lot of fancy holiday mains you can make, but this one wins for simplicity and flavor. I used Samin Nosrat’s Buttermilk-Brined Roast Chicken recipe as my guide, and it turned out absolutely perfect. Crispy on the outside, juicy on the inside, and full of rich flavor from the brine. I learned this method from comfort reading her beautiful book Fat, Salt, Acid, Heat. She does a great job as explaining the fundamentals of good cooking.

I made this for my Friendsgiving meal (you can see it in the full video on my channel), and I’ll just say, no one missed the turkey. If you want to go bigger, you can also use this same method for a turkey with Nosrat’s Buttermilk-Brined Roast Turkey recipe.

Why You’ll Love It

• Simple ingredients: just chicken, buttermilk, and salt
• Crispy, golden skin without any fuss
• Juicy, tender meat every time
• No basting or complicated prep required
• Scales beautifully for a turkey during the holidays

Ingredients

(for one whole chicken, about 4–5 lbs)

• 1 whole chicken
• 2 cups buttermilk
• 2 tablespoons kosher salt (or 4 teaspoons fine sea salt)

If you’re doing this with a turkey (10–14 lbs):

• 3 quarts (11 cups) buttermilk
• 128 g kosher salt

Instructions

To make the brine, whisk together the buttermilk and salt in a large bowl or measuring pitcher until the salt dissolves. Clip off the chicken’s wing tips and save them in the freezer for homemade stock later.

Place the chicken in a large zip-top bag and pour the buttermilk mixture over it. Squeeze out the air, seal the bag, and turn it gently so the chicken is evenly coated. Set the bag in a shallow dish in case it leaks, and refrigerate for 12 to 24 hours. If you’re using this same method for a turkey, let it brine for about 48 hours instead.

When you’re ready to roast, take the chicken out of the fridge about an hour before cooking so it comes to room temperature. Let the excess buttermilk drip off, but don’t rinse it. Preheat your oven to 425°F (220°C).

Set the chicken breast-side up in a cast-iron skillet or roasting pan and tie the legs loosely with kitchen twine. If you want extra-even browning, position the legs toward the back left corner of your oven, which is usually the hottest spot. Roast the chicken for about 60 to 70 minutes, rotating after 30 minutes so the legs face the opposite end. If the skin starts to darken too quickly, tent it loosely with foil.

Once the chicken is golden and crisp, remove it from the oven and cover with foil. Let it rest for at least 10 to 15 minutes so the juices can settle. Then carve it, slice the breasts, and serve right in the skillet for a cozy, rustic look that feels perfect for a family meal.

Tips

• Use a good-quality buttermilk since its tang and thickness make all the difference.
• Always roast over a sheet pan to catch any drips.
• This same brine works beautifully on turkey too, just remember to scale up the ingredients and brine time.
• Save any leftover drippings for gravy or homemade stock.

Serve It With

These sides pair perfectly with the roasted chicken:

• Potato and Leek Gratin with Creamy Gruyère Sauce
• Soft Pull-Apart Rolls with Herby Gruyère Butter
• Real Green Bean Casserole