“The recipe trail for this chicken is long: it came from a recipe on Pinterest for oven-fried buttermilk chicken from the pickyin.blogspot.com website, which had adapted a recipe from Deb at smittenkitchen.com, who personalized a recipe from Nigella Lawson . It’s recipe genealogy! Serve with a green vegetable on the side, if you ’d like.” –Stephanie O’Dea, author of 365 Slow Cooker Suppers
Slow Cooker Buttermilk Brined Chicken
- 1 (4-lb) roaster chicken, cleaned (I remove the skin; it’s up to you)
- 2 cups buttermilk
- ¼ cup packed dark brown sugar
- 1 Tbsp plus 1 tsp paprika
- 1 Tbsp garlic powder
- 1½ tsp kosher salt
- 1½ tsp ground black pepper
- Hot cooked wild rice pilaf, for serving
Use a 6-quart slow cooker. In a large zippered plastic bag or covered bowl, combine the chicken with the buttermilk, sugar, 1 tablespoon of the paprika, the garlic powder, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Seal well, and refrigerate for 24 to 48 hours.
Remove the chicken from the bag and discard the marinade. Place the chicken into the insert, breast-side down. Sprinkle the remaining paprika, salt, and pepper on top of the chicken.
Cover, and cook on low for 7 hours, or on high for about 4 hours. Check the temperature with a meat thermometer to ensure the meat has reached an internal temperature of at least 165°F before serving.
Serves 4 to 6.
About the Author
Excerpted from 365 SLOW COOKER SUPPERS, © 2013 by Stephanie O’Dea. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.