Zhong-buttermilk roasted chicken
The most crispy, tender and flavor-packed chicken you will ever make! Recipe by Fear the Feast.
6 bone-in chicken thighs, skin on
2 cups of buttermilk
2 teaspoons of Chinese five spice
1 teaspoon of white pepper
2 tablespoons of Zhong Sauce
2 teaspoons of salt
Scallions & sesame seeds for garnish
Pat the chicken dry with paper towels and salt both sides of the chicken well.
Prepare the marinade: combine buttermilk, Chinese five spice, white pepper, and Zhong Sauce in a bowl, and whisk to combine.
In a glass container or plastic bag, place in the chicken thighs and marinade and made sure the chicken is coated. Place in the fridge for at least 4 hours, but ideally overnight.
Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper, shake off any excess marinade from the chicken thighs, and place on the tray skin side up.
Roast the chicken for about 25 minutes, and then brush on Zhong Sauce on the skin. Continue to cook the chicken for an additional 10-15 minutes, or until the internal temperature on a meat thermometer reaches 165 degrees.
As soon as you take out the chicken thighs from the oven, sprinkle sesame seeds on the skin.
Let the chicken thighs rest for 10 minutes, and enjoy with shredded scallions on top.