Latex Free Buttermilk Brine
Tangy, smoky, and just a little spicy, this buttermilk brine transforms ordinary chicken into something genuinely crave-worthy. The combination of smoked paprika, garlic powder, onion powder, and a hit of cayenne works deep into the meat during a long, slow soak, building flavor from the inside out. Buttermilk's natural acidity tenderizes the chicken beautifully without making it mushy — as long as you stick to the 8-to-24-hour window, you'll pull out perfectly juicy, seasoned meat every time. For anyone navigating latex sensitivities, this ingredient list is refreshingly straightforward: pantry spices, kosher salt, and buttermilk with no hidden additives or problematic thickeners to second-guess. The optional hot sauce adds a bright, vinegary kick that plays really well against the richness of the dairy brine. Whether you're heading toward fried chicken, a roasted bird, or something off the grill, this brine sets you up for a seriously satisfying result.
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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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