Gut Friendly Buttermilk Brine
Buttermilk has been a go-to for tenderizing chicken long before it became a trendy kitchen tip, and this simple brine is a perfect reminder of why it works so well. The lactic acid in buttermilk is gentler on proteins than vinegar-based marinades, which means your chicken comes out juicy and tender rather than mushy or overly acidic — a real win for anyone keeping an eye on digestive comfort. Smoked paprika, garlic powder, and onion powder layer in deep, savory flavor without anything harsh or hard to digest, and the optional cayenne and hot sauce let you dial the heat up or down based on your own tolerance. Kosher salt rounds everything out and helps the brine penetrate all the way through the meat during that long, slow rest in the fridge. The 8-to-24-hour window gives you real flexibility, and the instructions are refreshingly clear about not pushing past that mark so the texture stays exactly where you want it. Once you pull the chicken out and let the excess drip off, you're set up for whatever cooking method you love most — roasted, grilled, or pan-fried, the results will speak for themselves.
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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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