I have been on this kick with my buttermilk brined chicken. I can't get enough of it! This week I was re-watching Salt Fat Acid Heat and remembered where the seed was planted. The wonderful, glorious Samin Nosrat! Here's how I made my Samin-inspired buttermilk chicken.
Crispy chicken skin for the win! After having no success with almond or coconut flours, I read something about using pork rinds. This recipe really came together when I added some Parmesan cheese to the mix.
If you have an electric pressure cooker (like an Instant Pot), there's just no reason not to make your own chicken broth.
Possibly the best thing I've ever made. Crunchy skin that MUST be sampled as soon as it's out of the air fryer.
amyseiglecooks.com 