Celery Free Buttermilk Brine
Tangy, smoky, and deeply savory, 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 builds serious depth, while the buttermilk works its magic overnight to tenderize the meat from the inside out. It's the kind of prep step that makes people ask what your secret is — and you can decide whether to tell them. For anyone navigating a celery allergy or sensitivity, this brine is a genuinely stress-free option, since celery seed and celery salt are common but completely absent here. Every ingredient is straightforward and easy to verify, so there's no label-reading anxiety involved. Just whisk, submerge your chicken, and let the fridge do the heavy lifting for anywhere from 8 to 24 hours. Whether you're frying, roasting, or grilling, this brine sets you up for the best bird you've ever made.
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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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