2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (smoked would be delicious, I used regular, cause I was out of smoked)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used legs and thighs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
and lots of freshly ground black pepper in a bowl.
Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them,
then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary) Remove chicken from buttermilk brine and arrange in dish.
Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts),
and a bit scorched in spots. Serve immediately.