This Buttermilk Paprika Chicken is so good that a friend of mine inspired me to also call it “Keep A Man Chicken”. It REALLY is that incredible. I’m always so shocked that you guys want more chicken recipes because I know so many people who get tired of chicken on a weekly, NOT ME! I love trying to remix a chicken dish and come up with something new. I first learned about the science behind using buttermilk to tenderize chicken from Samin Nosrat on her Netflix Documentary Salt, Fat, Acid, Heat. I was so captivated by the way she made two roasted chickens by using two simple ingredients, salt, and buttermilk.
Now, I know my audience and I know ya’ll are not rocking with just salt and buttermilk so I came up with this combination that I know you guys are going to LOVE it. I’m calling it Buttermilk Paprika Chicken because the smoked paprika is really what steals the show and gives the chicken it’s beautiful color. One downfall of cooking with buttermilk is that sometimes you lose that gorgeous brown color all over when you roast the chicken. However, seasoning the chicken after it comes out of the buttermilk brine will ensure you get a gorgeous finish and chicken so tender and juicy you’re just not going to know what to do with yourself.
Smoked paprika is such an underrated seasoning. I feel like a lot of people know about regular ol paprika but I’m telling you now, elevate your paprika game and splurge on the smoked one, and thank me later.
Ok, enough talking, let’s get right into this Buttermilk Paprika Chicken aka Keep A Man Chicken! Enjoy!
Buttermilk Paprika Chicken aka “Keep A Man Chicken”
Ingredients
For Buttermilk Brine
- 1 lb of dark meat pieces, All wings if you prefer
- 2 cups of buttermilk
- 1 1/2 tbsp of kosher salt
To Roast Chicken
- 1 1/2 tsp of onion powder
- 1 1/2 tsp of garlic powder
- 1 1/2 tsp poultry seasoning blend
- 1 tbsp of smoked paprika
- 2 tbsp of softened unsalted butter
- A drizzle of olive oil
Instructions
- Brine chicken overnight by putting chicken pieces in a gallon-sized ziplock bag and pour buttermilk over the chicken in the bag. Add salt, close the bag and shake to incorporate.
- Marinate chicken overnight.
- Bring chicken to room temperature and assemble in a baking dish.
- Use a paper towel to pat dry excess buttermilk off chicken pieces.
- Rub softened butter all over chicken pieces until lightly coated.
- Drizzle top of chicken with olive oil and proceed to season.
- Season chicken liberally with garlic powder, onion powder, poultry seasoning, and smoked paprika. Ensuring you season both sides of the chicken.
- Preheat oven to 450 degrees.
- Bake chicken for 45 minutes flipping half way through.
- Flip the chicken back to skin side up and broil on high until the skin is crispy and golden.
- Remove chicken from the oven and use a spoon to baste with the pan drippings.
- Serve hot and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks delicious! I can’t wait to make it!👍🏾😊
Hi Natsaha,
When baking the chicken, should it be covered or uncovered.
Hi! Uncovered for optimal browning
Thank you!
I’ve always cooked my chicken covered for about 45 mins and then uncovered to brown.
This is my go to baked wing recipe. So good!! Run to make this
Do you have to do the buttermilk over night?
Hi! No, you don’t have to but you can if you want.
What if I cannot find the Asili glam blend seasoning.
Hey Tina, you can substitute with your favorite all purpose seasoning blend. Enjoy!
This sounds great! I will have to try it. I’m wondering what you would recommend as substitutes for the buttermilk, if you don’t happen to have any on hand?
Hi Lo, buttermilk is a hard substitute. From googling I found that you ca combine your milk of choice and vinegar or lemon juice to make buttermilk from scratch if you have those ingredients on hand.
Can you only do this with dark meat or will it work with chicken breasts, too?
Hi Valerie,
It can work with chicken breast. Just alter cooking time as to not dry them out.
How long do you recommend cooking if you are using chicken breasts?
Alyssa, it depends on the size of the chicken breasts and also if you pound them flat they will cook quicker and more evenly. Start at 20 minutes and check the internal temperature!
This looks soo good. I have had my chicken drumsticks in buttermilk for 14 hours, and am about to pull them out to prep but I’m curious: Can this be grilled instead? Any changes you would recommend for that?
You can grill! Just watch the smoke point & cook time. Buttermilk will burn quickly.
Do I use tin foil to cover for the 45 minutes?
yes, you can cover it