Buttermilk Brined Chicken

Ben O'Donoghue

Ingredients:

  • 8 chicken thigh skin on

Brine

  • 500ml butter milk
  • 1 onion
  • 2 cloves garlic
  • 1tbsp salt
  • 1tsp cracked black pepper

Dressing

  • 1 cup Sour cream
  • 1 cup Buttermilk
  • 2 tbsp chopped Chives
  • 1 tbsp Dijon mustard
  • 1 tbsp Honey
  • 2 tbsp Apple cider vinegar
  • 1 cup Extra Virgin Olive Oil
  • 1 large brown onion diced

Iceberg Lettuce with Burnt Onion Dressing Salad

  • 1 x iceberg lettuce
  • 50gm Parmesan cheese
  • 1 lemon
  • 1 tbsp chopped dill
  • 1 tbsp chopped chives
  • 1 tbsp chopped tarragon

Method:

Brine

  • Place all the ingredients into a blender and pulse. Then marinade the chicken in this brine for 24 hrs
  • To grill the chicken, drain and pat the chicken dry and BBQ until cooked
  • If deep frying, take it straight from the brine into your spiced flour and deep fry until cooked

Dressing

  • Fry the diced onions in ¼ of the olive oil until they start to burn or darken then drain and cool. Discard the oil.
  • Combine the buttermilk and sour cream.
  • In a clean bowl combine the mustard, honey, and vinegar and whisk the remaining olive oil into the vinegar mixture making a emulsified dressing. Then add the buttermilk and sour cream. Season with salt and pepper and fold in the cold fried onions.

Iceberg Lettuce with Burnt Onion Dressing Salad

  • Cut the washed iceberg lettuce into wedges about eight. Dress with a good squeeze of lemon juice. Arrange on your please and dress well with your burnt onion dressing.
  • Finely grate Parmesan cheese over each and sprinkle with the chopped herbs. Serve each with a BBQ or fried chicken thigh.

For chef quality results, we recommend using Anolon cookware!

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