Cinnamon Free Buttermilk Brine
Tangy, savory, and deeply flavorful, this buttermilk brine is the secret weapon behind impossibly juicy, tender chicken. The combination of smoked paprika, garlic powder, onion powder, and a hit of black pepper builds a bold, layered flavor profile without a trace of warming spice blends that so often sneak cinnamon into the mix. For anyone navigating spice sensitivities, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify. The buttermilk works its magic by gently tenderizing the meat over an 8-to-24-hour soak, so you get that fall-off-the-bone texture whether you're roasting, frying, or grilling. A splash of hot sauce and a pinch of cayenne are entirely optional, keeping the heat level completely in your hands. Just whisk, submerge your chicken, and let the fridge do the heavy lifting — it's almost embarrassingly easy for results this good.
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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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