Mustard Free Buttermilk Brine
So many store-bought marinades and brining blends sneak in mustard powder or prepared mustard as a flavor booster, which makes finding a safe option genuinely frustrating. This brine keeps things clean and completely mustard-free while still delivering serious depth of flavor. Tangy buttermilk does the heavy lifting, tenderizing the meat and helping every spice cling to the surface as it soaks. Smoked paprika, garlic powder, onion powder, and a hit of black pepper build a savory, aromatic base, and a splash of hot sauce or a pinch of cayenne can dial up the heat if you want it. The result is chicken that comes out juicy and flavorful no matter how you cook it — fried, roasted, or grilled. Just give it a full eight hours in the fridge and you'll taste exactly why this step is worth the patience.
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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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