Brazil Nut Free Buttermilk Brine
Tangy, smoky, and deeply savory, this buttermilk brine transforms ordinary chicken into something genuinely crave-worthy before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and a kick of cayenne means the flavor penetrates all the way through, not just the surface. Buttermilk's natural acidity works overtime to tenderize the meat during that long, slow soak in the fridge, so you end up with juicy, pull-apart results no matter how you cook it. Every single ingredient here is straightforward pantry staple territory — no specialty items, no hidden additives, and absolutely nothing to second-guess if you're avoiding tree nuts like brazil nuts. The optional hot sauce is a nice touch if you want a little extra edge, but the base brine is already packed with personality on its own. Just whisk, submerge, and let time do the heavy lifting — up to 24 hours in the fridge and your chicken is ready for whatever cooking method you love most.
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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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