Paraben Free Buttermilk Brine
Tangy, smoky, and just the right amount of 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 kick of cayenne builds serious depth into every bite, while the buttermilk works its magic by tenderizing the meat down to the bone. For anyone keeping a close eye on ingredient labels, this brine is refreshingly straightforward — every component is a simple pantry staple with nothing hidden or unnecessary. Parabens can sneak into processed sauces and pre-mixed seasonings, so making your own brine from scratch like this puts you fully in control of what goes into your food. The process itself is hands-off: whisk, submerge, refrigerate, and let time do the heavy lifting. A minimum of eight hours gives the brine room to work, but a full day in the fridge yields chicken that's deeply seasoned and impossibly juicy. Whether you're going bone-in thighs, drumsticks, or a whole spatchcocked bird, this is the kind of foundational recipe that quietly upgrades everything you cook.
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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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