Nitrate & Nitrite 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 kick of cayenne builds layers of seasoning that penetrate all the way through the meat during that long, slow soak. For anyone avoiding cured meats and processed marinades loaded with preservatives, this is a clean, from-scratch alternative that puts you fully in control of every ingredient. Buttermilk's natural acidity does the heavy lifting here — tenderizing the meat without any additives or shortcuts. The optional hot sauce adds a bright, vinegary punch if you want a little extra edge. Just whisk, submerge, and let the fridge do the work for anywhere between 8 and 24 hours. It's the kind of foundational recipe that quietly makes everything you cook taste more intentional.
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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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