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.
Possibly the best thing I've ever made. Crunchy skin that MUST be sampled as soon as it's out of the air fryer.