Cashew Free Buttermilk Brine
Tangy, smoky, and just the right amount of spicy, this buttermilk brine is the secret weapon behind impossibly juicy, flavorful chicken. The combination of smoked paprika, garlic powder, onion powder, and a hit of cayenne creates a marinade that penetrates deep into the meat over a long, slow soak in the fridge. Buttermilk's natural acidity works overtime to tenderize the chicken without turning it mushy — as long as you stick to the 8-to-24-hour window, the texture comes out perfect every time. It works beautifully on bone-in thighs, drumsticks, breasts, or even a whole spatchcocked bird, making it endlessly versatile for whatever you're cooking. The optional hot sauce addition gives you an easy way to dial up the heat if you're feeding a crowd that likes a little extra kick. Every ingredient here is straightforward pantry staple territory — no specialty items, no hidden nut-based additives to track down or avoid. Once you try brined chicken, going back to skipping this step is simply not an option.
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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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