Buttermilk brined chicken

Chicken second courses

I first started making this recipe as a way to use up extra buttermilk that had been purchased for other recipes. But, after making it -- and loving it -- a few times, I've made sure to keep buttermilk on hand just for the sake of this extremely moist, flavorful chicken. A few added bonuses about this recipe -- (1) all but two of the ingredients are shelf-stable, pantry items, (2) there's hardly any work that goes into preparing the dish and (3) there's basically no clean-up involved.