Buttermilk Bathed Rosemary Chicken Thighs
- 8 chicken thighs with bone and skin
- 2 tablespoons kosher salt
- 1 pint buttermilk
- 1 oz fresh rosemary or about 8 sprigs
- Pat the chicken thighs dry with paper towels. Season both sides of the thigh with kosher salt and place in a zipper top bag.
- Strip the rosemary from the stalks and add it to the chicken.
- Allow the chicken to sit in the refrigerator for 2 hours.
- Add the buttermilk to the chicken and allow the chicken to soak overnight in the brine.
- Drain the chicken in a colander and allow as much of the buttermilk mixture to drip away as possible.
- Preheat the air fryer to 375F.
- In batches, cook the chicken thighs, 4 in each fry basket. Cook for 35 minutes, flipping every 10 minutes until the chicken skin is crispy and the meat safely reaches a minimum temperature of 165F internal.
People are often underwhelmed with chicken thighs because they don’t know how to prepare them. This Buttermilk Bathed Rosemary Chicken Thighs recipe is simple to make and packed with flavors you may not have considered. The buttermilk tenderizes the meat while adding a slightly tangy flavor that’s hard to identify if you don’t already know it’s there. A go-to dish for a delicious change of pace.