Photo by Carla Lalli Music
People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.