Nothing revolutionary here, but this process made for some great roasted chicken thighs. I didn’t have any buttermilk on hand, so I mixed up a little pickle brine with milk and hot sauce.
After soaking overnight, dredge in seasoned flour, and then roast in a 400 degree oven on a sheet pan, flipping the thighs over halfway through. The skin crisped up nicely, and was as good for lunch the next day as it was originally for dinner.
Smoke Cure Pickle Brew 