Legume 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 follow the timing window and you're golden. Every single ingredient here is naturally free of legumes, so there's no label-scanning or substitution stress involved. It works beautifully on bone-in thighs, drumsticks, breasts, or even a whole spatchcocked bird, making it as versatile as it is simple. Whether you're heading to the grill, the oven, or a cast iron skillet, this brine sets you up for a genuinely impressive result with almost no effort.
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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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