Almond Free Buttermilk Brine
Tangy, smoky, and just the right amount of spicy, this buttermilk brine transforms ordinary chicken into something genuinely crave-worthy. The combination of smoked paprika, garlic powder, onion powder, and a hit of cayenne builds serious depth of flavor before the chicken ever hits the heat. Buttermilk is the real workhorse here — its natural acidity tenderizes the meat while the salt draws moisture deep into every piece, so you end up with juicy, flavorful chicken all the way through. Every ingredient in this brine is straightforward pantry staple territory, with zero nut-derived oils or hidden almond-based additives to stress over. Whether you're working with bone-in thighs, drumsticks, or a whole spatchcocked bird, the process is the same: whisk, submerge, and let the fridge do the heavy lifting for anywhere between 8 and 24 hours. Just remember to discard the used brine rather than repurposing it — food safety first. Once you try brined chicken, it's genuinely hard to go back.
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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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