Artificial Flavors Free Buttermilk Brine
Tangy, spiced, and deeply savory, this buttermilk brine transforms chicken into something genuinely crave-worthy before it ever hits the heat. The magic comes from a handful of real pantry staples — smoked paprika, garlic powder, onion powder, black pepper, and a kick of cayenne if you like things lively — all whisked into creamy buttermilk until the salt fully dissolves. Every single ingredient here is straightforward and recognizable, which means you're not relying on any bottled shortcuts loaded with synthetic flavor additives to get that depth of taste. The acid in the buttermilk gently tenderizes the meat over an 8-to-24-hour soak, while the spices work their way in for flavor that goes all the way to the bone. Optional hot sauce adds a little extra punch without complicating the ingredient list. Whether you're prepping bone-in thighs, drumsticks, breasts, or a whole spatchcocked bird, this brine sets you up for juicy, flavorful results no matter how you finish the cook.
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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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