Buttermilk Chicken with Cornbread and Cucumber Celery Salad
Ingredients
- 2 cups buttermilk
- Coarse salt and ground pepper
- 1 whole chicken (3 1/2 pounds), cut into 10 pieces and skin removed, plus 1 bone-in, skin-on chicken breast (3/4 pound)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 English cucumber, halved and thinly sliced
- 1 shallot, halved and thinly sliced
- 2 celery stalks, thinly sliced, plus 1/4 cup celery leaves
- 2 teaspoons red-wine vinegar
- Scallion Cornbread Muffins
Instructions
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