Get ready to transform an ordinary chicken dinner into a Southern-style culinary masterpiece that will have your family and friends begging for seconds! This Buttermilk Hot Sauce Brined Chicken is not just a recipe; it's a flavor journey that combines tangy buttermilk, spicy hot sauce, and perfectly seasoned chicken thighs into a dish that promises to be the star of your dining table. Whether you're a home cook looking to impress or a spice enthusiast craving something extraordinary, this recipe will elevate your cooking game to new, mouth-watering heights.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups buttermilk
- 1/4 cup hot sauce
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- In a large mixing bowl, combine buttermilk, hot sauce, salt, black pepper, paprika, and garlic powder. Whisk the ingredients together until fully incorporated and the seasonings are evenly distributed.
- Place the chicken thighs in a large resealable plastic bag or a non-reactive container. Pour the buttermilk marinade over the chicken, ensuring each piece is completely covered.
- Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight. This extended brining time allows the buttermilk to tenderize the chicken and infuse it with flavor.
- When ready to cook, remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a wire rack for even cooking and drainage.
- Remove the chicken thighs from the marinade, allowing excess liquid to drip off. Pat the chicken dry with paper towels to ensure crispy skin.
- Optional: For extra crispiness, you can dredge the chicken in a mixture of flour and additional seasonings before baking.
- Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece to ensure even heat circulation.
- Bake in the preheated oven for 35-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy.
- Remove from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful meat.
- Serve hot, optionally garnished with fresh herbs like chopped parsley or green onions, and with your favorite side dishes such as roasted vegetables or creamy mashed potatoes.
Tips
- For maximum flavor and tenderness, always brine your chicken overnight. The longer the chicken sits in the buttermilk marinade, the more succulent and flavorful it becomes.
- Pat the chicken dry before cooking to ensure a crispy, golden-brown skin. Excess moisture can prevent proper browning.
- Use a meat thermometer to check the internal temperature. Chicken is perfectly cooked at 165°F (74°C), ensuring both safety and juiciness.
- Let the chicken rest after cooking. This crucial step allows the juices to redistribute, resulting in more tender meat.
- For extra crunch, consider adding a light flour dredge before baking. This will create an additional crispy layer that takes the texture to the next level.
- Experiment with different hot sauces to customize the heat level and flavor profile of your chicken.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 3g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
