Breastfeeding Friendly Buttermilk Brine
Tangy, aromatic, and deeply flavorful, this buttermilk brine transforms chicken into something genuinely craveable — tender all the way through with a subtle smoky kick from the smoked paprika. The base is simple pantry staples whisked together in minutes, which makes it a low-effort step that pays off enormously at the dinner table. For anyone navigating food choices during breastfeeding, this brine keeps things clean and straightforward — no mystery additives, no store-bought marinades with long ingredient lists you have to decode. The cayenne and hot sauce are both listed as optional, so you can dial the heat up or down depending on your comfort level and what feels right for your body right now. A long soak — anywhere from 8 to 24 hours — is where the magic happens, so it rewards a little planning ahead. Just pull the chicken out, let the excess drip off, and cook it however you like best. It's the kind of foundational kitchen technique that quietly makes everything taste better.
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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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