Emulsifier Free Buttermilk Brine
A good brine is the secret behind juicy, deeply seasoned chicken, and this one delivers serious flavor with nothing but pantry staples. Buttermilk does the heavy lifting here — its natural acidity gently tenderizes the meat while the salt, smoked paprika, garlic, and onion powder work their way into every bite. A splash of hot sauce and a pinch of cayenne are optional, but they add a subtle kick that makes the finished chicken genuinely hard to stop eating. What makes this brine so clean is what it doesn't contain. Commercial marinades and flavor injections often sneak in additives to help ingredients bind or stay shelf-stable, but every ingredient here is straightforward and recognizable. You're whisking together real dairy, dried spices, and salt — nothing more. The timing matters: at least eight hours lets the brine do its job, but pulling the chicken before the 24-hour mark keeps the texture exactly where you want it. Once you lift the chicken out and let the excess drip off, you're ready to fry, roast, or grill with confidence. It's the kind of foundational recipe that quietly upgrades everything you cook.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!