Hazelnut Free Buttermilk Brine
Tangy, smoky, and just a little spicy, this buttermilk brine is the secret weapon behind impossibly juicy, flavorful chicken. The combination of smoked paprika, garlic powder, onion powder, and a hit of cayenne builds serious depth before the bird ever touches heat. Buttermilk's natural acidity works gently on the meat over an 8-to-24-hour soak, tenderizing without turning the texture mushy — just make sure not to push past that 24-hour mark. A splash of hot sauce is completely optional, but it adds a subtle kick that plays beautifully against the richness of the dairy. Every ingredient here is straightforward pantry staple territory, so there's no need to scan labels or worry about hidden nut-based additives sneaking into your prep. Once the chicken comes out of the brine, you're free to grill, fry, roast, or spatchcock your way to something truly spectacular. It's the kind of foundational recipe that quietly elevates everything you cook.
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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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