Gelatin Free Buttermilk Brine
Tangy, smoky, and deeply savory, 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 kick of cayenne means every bite is seasoned all the way through — not just on the surface. Buttermilk's natural acidity works gently on the meat over 8 to 24 hours, keeping it tender and juicy without turning it mushy, as long as you stick to the timing. For anyone avoiding gelatin-based marinades or pre-seasoned store-bought brines that sneak in unexpected additives, this recipe is refreshingly straightforward — every ingredient is exactly what it sounds like. A splash of hot sauce is optional but highly recommended if you want a little extra depth and heat. Once the brining time is up, just lift the chicken out, let the excess drip off, and you're ready to fry, bake, or grill your way to the best bird you've made at home.
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!