Citrus Free Buttermilk Brine
So many classic brines and marinades lean on citrus juice to tenderize and add brightness, which can make them a no-go for anyone avoiding lemon, lime, or orange. This version skips the fruit entirely and lets tangy buttermilk do all the heavy lifting instead. The lactic acid in buttermilk is a gentler tenderizer that works slowly over 8 to 24 hours, leaving chicken incredibly juicy without any citrus in sight. Smoked paprika, garlic powder, onion powder, and a hit of cayenne build serious depth of flavor, and a splash of hot sauce takes it up another notch if you're feeling bold. Every ingredient here is straightforward and easy to verify, so there's no guesswork about hidden citrus derivatives sneaking into your meal. The result is chicken that's seasoned all the way through, with a beautifully tender texture that holds up whether you're frying, roasting, or grilling. Once you try a buttermilk brine, it's hard to go back to anything else.
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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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