This recipe, adapted from Samin Nosrat's "Salt, Fat, Acid, Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin
What could be better about the digital scale? The reaction time could be a little better. One of the most satisfying aspects of using a scale is that you can see the numbers tick up as you add ingredients. Mine has the tiniest lag between the addition and the number as it registers on the scale. You’ve edited a lot of recipes for The Times, and adapted some, too. What is one of your favorite recipes you made recently and which tool was crucial for perfecting it?