Macadamia 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 creates a deeply seasoned soak that works its way into every bite before you even turn on the heat. Buttermilk's natural acidity gently tenderizes the meat without making it mushy — as long as you stick to the 8-to-24-hour window, the texture stays perfectly intact. It works beautifully on bone-in thighs, drumsticks, breasts, or even a whole spatchcocked bird, so you can scale it up for a backyard cookout or keep it simple for a weeknight dinner. The optional hot sauce and cayenne let you dial the heat up or down depending on your crowd. Every ingredient here is straightforward pantry staple territory, so there's no hunting down specialty items or worrying about hidden additives sneaking in. Once you try brined chicken, plain unsoaked chicken is going to feel like a serious step down.
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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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