Chestnut Free Buttermilk Brine
Tangy, smoky, and deeply savory, this buttermilk brine transforms 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 goes all the way through — not just on 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 ingredient here is a straightforward pantry staple, which means there's zero guesswork about what's actually going into your food. Whether you're prepping bone-in thighs for the grill or getting a whole bird ready for the oven, this brine does the heavy lifting overnight so you don't have to. Just whisk, submerge, and let time do the work — dinner tomorrow is already taken care of.
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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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