Nutmeg Free Buttermilk Brine
Tangy, smoky, and just the right amount of spicy, this buttermilk brine transforms chicken into something genuinely crave-worthy before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and black pepper builds a deeply savory flavor base, while the buttermilk works its magic by tenderizing the meat down to the bone. A splash of hot sauce and a pinch of cayenne are optional, so you can dial the heat up or down depending on who's at the table. Many spice blends and store-bought marinades sneak in warm baking spices that some people need to avoid, but every single ingredient here is straightforward and easy to verify. Whisking everything together takes about two minutes, and then the fridge does all the real work over the next 8 to 24 hours. Whether you're roasting a whole spatchcocked bird or frying up bone-in thighs, this brine sets you up for juicy, flavorful results every single time.
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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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