Mushroom Free Buttermilk Brine
Tangy, smoky, and just a little spicy, 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 a bold, layered flavor that works its way deep into the meat during a long, slow soak in the fridge. Buttermilk's natural acidity tenderizes the chicken beautifully without making it mushy — the key is keeping the brine time between 8 and 24 hours, which the recipe is very clear about. Whether you're working with bone-in thighs, drumsticks, or a whole spatchcocked bird, this brine handles up to four pounds with ease. For anyone navigating a mushroom-free kitchen, this recipe is completely straightforward — every ingredient is a pantry staple with no hidden fungi to worry about. Hot sauce and cayenne are both optional, so you can dial the heat up or down depending on who's at the table. Once the soak is done, you're set up for seriously juicy, flavorful chicken no matter how you choose to cook 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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