Artificial Food Coloring Free Buttermilk Brine
Tangy, spiced, and deeply savory, this buttermilk brine transforms chicken into something genuinely crave-worthy — tender all the way through with a subtle kick from smoked paprika and optional cayenne. Every ingredient here is exactly what it sounds like: real buttermilk, kosher salt, and a handful of pantry spices with no synthetic dyes or mystery additives hiding in the mix. That matters more than you might think, because plenty of store-bought marinades and seasoning blends sneak in artificial colorings to make them look more vibrant on the shelf. Here, that gorgeous reddish hue comes entirely from smoked paprika, which also delivers a gentle, woodsy depth that no food dye could replicate. The process is straightforward — whisk, submerge, refrigerate, and you're done with the active work. A long soak of up to 24 hours lets the acid in the buttermilk work its magic on the meat without you lifting a finger. Whether you're frying, roasting, or grilling, this brine sets you up for chicken that's juicy, flavorful, and made from ingredients you can actually feel good about.
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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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