Lupin Free Buttermilk Brine
Tangy, smoky, and just the right amount of spicy, this buttermilk brine transforms chicken into something genuinely crave-worthy before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and a touch of cayenne creates a deeply seasoned soak that works its way into every bite. Lupin flour and lupin-based additives sometimes sneak into spice blends and marinades, but every ingredient here is straightforward and easy to verify — no hidden legume derivatives to worry about. The acid in the buttermilk gently tenderizes the meat over the refrigeration window, so you get juicy, flavorful chicken no matter how you cook it. A minimum of eight hours is all it takes, though a full day in the brine delivers even more depth. Whether you're going for crispy fried thighs, roasted drumsticks, or a whole spatchcocked bird, this brine sets you up for success from the very first step.
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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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