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Deep golden chicken legs on a weathered wooden cutting board with a side of herb-flecked dipping sauce and scattered fresh thyme.
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Buttermilk-Brined Crispy Skinned Chicken Legs

Buttermilk-marinated drumsticks roasted with lightly seasoned skin.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating and resting 4 hours 5 minutes
Total Time 5 hours 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks about 2 1/2 pounds
  • 2 cups buttermilk
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 tablespoon neutral oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper

Method
 

  1. Mix buttermilk, salt and garlic powder in a covered container. Add drumsticks, turn to coat and refrigerate for 4–12 hours.
  2. Heat oven to 425°F. Set an oven-safe rack over a foil-lined rimmed sheet pan. Remove chicken from marinade, wipe away excess and pat skin dry. Discard marinade.
  3. Rub chicken with oil, paprika and pepper. Space out on rack and roast for 35–45 minutes until skin browns and chicken reaches at least 165°F away from bone. Rest 5 minutes.

Notes

Equipment: rimmed sheet pan, oven-safe wire rack, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.