Honey Free Buttermilk Brine
Tangy, smoky, and just a little spicy, this buttermilk brine is the secret weapon behind seriously juicy, flavorful chicken. The combination of smoked paprika, garlic powder, onion powder, and a hit of cayenne builds layers of seasoning that penetrate deep into the meat over a long, slow soak in the fridge. Many store-bought marinades and brines sneak in sweeteners, so mixing your own from scratch means you know exactly what's going in — nothing but bold, savory flavor. The acid in the buttermilk gently tenderizes the chicken while the salt draws moisture inward, so every bite stays succulent no matter how you cook it. A splash of hot sauce is optional but highly recommended if you want a little extra kick. Just give yourself at least eight hours — overnight is even better — and you'll pull out chicken that's ready to fry, roast, or grill to perfection.
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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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