MSG Free Buttermilk Brine
Tangy, spiced, and deeply flavorful, this buttermilk brine transforms chicken into something genuinely craveable before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and a touch of cayenne builds real complexity using nothing but pantry staples — no flavor packets, no shortcuts, no additives you can't pronounce. That matters more than you might think, since many store-bought marinades and seasoning blends quietly sneak in glutamates or yeast extracts to boost savory depth. Here, the buttermilk does the heavy lifting on its own, tenderizing the meat through gentle acidity while the spices work their way in over a long, slow soak. A full 8 to 24 hours in the fridge is all it takes to get chicken that's juicy all the way through and seasoned right down to the bone. Whether you're working with thighs, drumsticks, breasts, or a whole spatchcocked bird, this brine sets you up for a genuinely great result no matter how you finish cooking it.
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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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