Low Sugar Buttermilk Brine
Tangy, smoky, and deeply savory, this buttermilk brine transforms chicken into something genuinely special before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and a kick of cayenne builds serious flavor into every layer of the meat, not just the surface. What makes this brine so clean is what it leaves out — there's no sweetener of any kind, just bold spices and the natural acidity of buttermilk doing all the heavy lifting. That acid is the real workhorse here, gently tenderizing the meat over 8 to 24 hours so the finished chicken stays juicy no matter how you cook it. If you're watching your intake of added sugars, you'll appreciate that many store-bought marinades and brines sneak in honey, cane sugar, or corn syrup — this one skips all of that without sacrificing a single bit of depth. A splash of hot sauce is optional but highly recommended if you want a little extra edge. Whether you're grilling, roasting, or frying, this is the kind of prep step that makes people ask what your secret is.
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Learn more →Ingredients
4 servings
- 2 cups buttermilk
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- 1 tbsp hot sauce (optional)
Instructions
- 1
Whisk together the buttermilk, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne and hot sauce, if using, in a large bowl until the salt is fully dissolved.
- 2
Add up to 4 lbs of chicken pieces (bone-in thighs, drumsticks, breasts, or a spatchcocked whole bird) to the brine, turning to coat thoroughly. Transfer to a large zip-top bag or keep in the bowl covered tightly with plastic wrap.
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