Oats Free Buttermilk Brine
Tangy, spiced, and deeply savory, this buttermilk brine transforms chicken into something genuinely special before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and a kick of cayenne means the flavor penetrates all the way through, not just the surface. Buttermilk's natural acidity works overtime to tenderize the meat during that long, slow soak in the fridge, so you end up with juicy, pull-apart results no matter how you cook it. Every single ingredient here is naturally free of grain-based additives or thickeners — just dairy, spices, and heat — so there's no label-scanning required. The optional hot sauce adds a bright, vinegary punch that plays beautifully off the smoky paprika if you're feeling bold. Give it the full 24-hour window when you can; the difference between an 8-hour and a 24-hour brine is genuinely noticeable. Once you've used this on chicken, plain marinades are going to feel like a serious downgrade.
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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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