Buttermilk Brined Chicken Quarters

Dec 4

The secret to the most tender chicken? An overnight buttermilk brine. Buttermilk, the dairy that’s left over after making butter, is slightly acidic which tenderizes the meat and locks in moisture. We pair our chicken with creamy chili mushroom sauce, a play on the classic Chicken Diane.

Buttermilk Brined Chicken Quarters with Spicy, Creamy Mushroom Sauce

Servings: 2

Prep time: 15 minutes (plus 12–24 hours brining)

Cook time: 25–30 minutes

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Ingredients:

For the Buttermilk Chicken Quarters:
- 4 cups buttermilk
- 1 tbsp fine sea salt
- 1/2 tsp freshly-ground black pepper
- 2 bone-in, skin-on chicken quarters
- 2 tablespoons neutral oil
For the Mushroom Sauce:
- 8 oz mushrooms, quartered
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 teaspoon beef bouillon
- 2 tsp Dijon mustard
- 1/3 cup heavy cream
- 2 teaspoons soy sauce
- 1/4 cup chopped parsley
- 2 teaspoons chili crisp
For Serving:
- Cooked jasmine rice
- Furikake
- Sliced green onion
- Lemon wedges

Instructions:

Brine the Chicken: In a ziplock bag or shallow dish, combine buttermilk, salt, and pepper. Submerge the chicken quarters, seal, and refrigerate for 12–24 hours.
Sear the Chicken: Preheat oven to 325°F. Remove chicken from brine, pat dry, and season. Heat an oven-safe skillet over medium-high heat. Add oil and place chicken skin-side down. Sear for 10 minutes until browned, then flip and transfer to the oven for 10–15 minutes until cooked through (165°F internal temp).
Prep the Sauce: While the chicken roasts, mince shallot and garlic, quarter mushrooms, and chop parsley.
Cook the Aromatics and Mushrooms: Remove chicken from oven and let rest. Discard burnt bits from pan. Melt butter over medium-high heat. Add shallot and cook for 3–4 minutes. Stir in garlic and red pepper flakes, then add mushrooms and sauté until browned (5–8 minutes).
Finish the Sauce: Add sake and mirin to pan and reduce by half. Stir in bouillon, Dijon, cream, and soy sauce. Simmer to thicken. Add parsley and chili crisp. Adjust seasoning to taste.
Plate: Serve chicken with a mound of rice. Spoon mushroom sauce over top. Garnish with lemon, scallions, and furikake if desired.