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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 2 hours |
| Servings |
people
|
Ingredients
- 2 C buttermilk
- Kosher or sea salt
- black pepper fresh ground
- chicken thighs
Ingredients
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Instructions
- Combine buttermilk, salt and pepper in a bowl or resealable plastic bag. Mix the salt and pepper in, then add the chicken. Seal bag or cover bowl and refrigerate for 2 hours to 2 days.
- Remove chicken from brine. It can then be roasted in the oven at 425F for ~20 minutes, or grilled, or breaded and fried. Internal temperature should be 165F.
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