Chicken Divine
2 cups buttermilk
1 cup whipping cream
1 tablespoon kosher salt
1 tablespoon granulated sugar
4 pounds (about 5 pieces) skin-on, bone-in chicken-breast halves
additional sea or kosher salt
freshly ground black pepper
¼ cup dried tarragon
In a large nonreactive or glass bowl, mix together the first 4 ingredients and stir until dissolved. Rinse the chicken under running water, pat it dry, and then place it in the buttermilk mixture. Make sure all the pieces are completely submerged. Cover the bowl with plastic wrap and place the bowl in the refrigerator overnight.
When you are ready to roast the chicken, preheat the oven to 400°F.
Drain the buttermilk mixture from the chicken and discard the buttermilk mixture. Rinse the chicken under running water and pat it dry wi
