Eggless Buttermilk Brine
Tangy, spiced, and deeply savory, this buttermilk brine transforms chicken into something genuinely crave-worthy — tender all the way through with a subtle kick from smoked paprika and optional cayenne. The magic is in the long soak: a minimum of eight hours lets the salt and acid work their way into the meat, seasoning it from the inside out and locking in moisture before it ever hits the heat. For anyone avoiding eggs, this is a dream marinade base because it delivers all the richness and depth you'd expect from a classic fried-chicken prep without a single egg in sight. The ingredient list is short and pantry-friendly — buttermilk, a handful of spices, and a splash of hot sauce if you like things lively. Whisk, submerge, refrigerate, and you're most of the way to the best chicken you've made at home. Just remember to discard the used brine rather than repurposing it, and you're set to cook however you like — fry it, roast it, or throw it on the grill.
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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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