Samin's Internet-Famous Chicken is Incredibly Juicy | NYT Cooking

Video Description

Here’s the FREE recipe for Samin Nosrat’s Buttermilk-Brined Roast Chicken: https://nyti.ms/40O60kN This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. The buttermilk and salt work like a brine, tenderizing the meat for an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, which makes a beautifully browned skin. Be sure to leave 24 hours for marinating the chicken. ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904 VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).