Samin Nosrat’s 2-Ingredient Chicken Comes Out Perfect Every Time—It's My Favorite

I've used two roast chicken recipes for most of my adult life, and Samin Nosrat's Buttermilk-Brined Chicken is my favorite. Several years ago, a friend suggested the recipe: "It's just chicken, buttermilk, and salt," I remember her saying. I tried it that weekend, and the result was so incredible that I've never looked back.

It was the juiciest meat I'd ever tasted, surrounded by perfectly golden, crispy skin. The prep is super simple and delivers quality results with almost no active work—besides a bit of advance planning.

Why I Love Samin Nosrat's Buttermilk-Brined Chicken

This recipe perfectly exemplifies Samin's "Salt, Fat, Acid, Heat" philosophy. The salt seasons deeply, the buttermilk tenderizes the chicken and contributes to browning, the high heat creates an intensely browned, crackly skin; and it's a dish that works for both casual dinners and special occasions.

It's cooking as both a science and an art but without pretension. The brining method prevents dryness—even if I slightly overcook it—and the recipe provides plenty of leftovers for my family of four. I typically turn those into sandwiches and salads the next day. It delivers such great results and requires minimal effort. What more could I ask for?

How To Make Samin Nosrat's Buttermilk-Brined Chicken

Here's where the planning comes in: I start this recipe a day ahead by mixing buttermilk with salt, seasoning three to four pounds of chicken parts generously, then letting them sit for 30 minutes while I focus on another task, like bathing a child or prepping some vegetables for the next day.

Samin's original recipe calls for a whole chicken (3.5 to 4 pounds), and the method is the same, but I often cook it with chicken thighs and drumsticks, keeping the meat-to-brine ratio the same. If I only have two pounds of meat, I'll use one cup of buttermilk and a tablespoon of kosher salt. Thirty minutes later, I place the chicken into a large zip-top bag (or a medium bowl with a lid), pour the buttermilk mixture overtop, seal it, and pop it into the fridge overnight.

The next day, I bring the chicken to room temperature for 20 minutes while preheating the oven to 425°F. (This is a great time to prep some veggies.) Once the chicken has come to room temperature, I remove the pieces from the brine, gently using the bag to brush off any excess buttermilk, and place them on a sheet pan, leaving a little space between the pieces for even heat circulation (use two pans if needed).

Place the pan on the center rack and roast for about 40 minutes, or until a meat thermometer inserted into the thigh registers 165°F. Rest the chicken for about 10 minutes, then dig in!

Tips for Making Samin Nosrat's Buttermilk-Brined Chicken

• Use a whole chicken: To make this with a whole chicken, follow the same brining method, but bring the chicken to room temperature for 45 minutes to an hour before cooking. Here's my favorite Samin trick for a whole roast chicken: When you place the pan in the oven, push it to the very back, rotating it so the legs point toward the rear left corner. According to Samin, the back corners are the hottest spots in the oven, and positioning it this way protects the breast meat from overcooking before the legs are done. After 20 minutes, reduce the heat to 400°F and cook for 10 more minutes. Lastly, rotate the pan so that the legs are now facing the back right corner, and cook it for another 25 to 30 minutes until done. The chicken cooks for 50 to 60 minutes total.
• Salt matters: If you're using kosher salt, be mindful of the brand. Diamond Crystal is less dense than Morton's. If using Morton's, which can be twice as salty by volume, cut the amount in half.
• Make it a meal: In this double-duty tip, a layer of seasoned vegetables placed around the chicken cooks at the same time and absorbs some of the drippings, transforming them into a delicious side dish. I've used thickly sliced onions, carrots, parsnips, fennel, potatoes, sweet potatoes, shallots, and leeks.
• Flavor variations: For subtle riffs on flavor, add chicken-friendly herbs, spices, and seasonings to the buttermilk brine, like smashed garlic cloves, bay leaves, peppercorns, honey, sweet or smoked paprika, sage, thyme, ground chilies, garlic powder, onion powder, and so on.

After years of making this recipe, I'm still enamored by how well it turns out every time. If you make just one new chicken recipe this year, let it be this one.