Coconut Free Buttermilk Brine
Tangy, smoky, and just the right amount of spicy, 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 hit of cayenne builds serious depth, while the buttermilk works its magic by tenderizing the meat down to the bone over a long, slow soak. It's the kind of prep step that separates good fried or roasted chicken from the kind people ask you to make every single time. Every ingredient here is straightforward pantry staple territory — no hidden additives, no tropical oils, no surprise derivatives to second-guess at the label. The optional hot sauce and cayenne let you dial the heat up or down depending on who's at the table. Just whisk, submerge, refrigerate, and you're already most of the way to the best chicken you've made all year.
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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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