Pescatarian Buttermilk Brine
This tangy, spiced buttermilk brine is the kind of kitchen secret that transforms whatever you're soaking into something genuinely crave-worthy. The combination of smoked paprika, garlic powder, onion powder, and a hit of cayenne builds layers of flavor that penetrate deep, while the buttermilk works its magic to tenderize and keep things incredibly juicy. For pescatarians who eat poultry, this is a straightforward, no-fuss prep that relies entirely on pantry staples — no mystery additives, no processed shortcuts. A splash of hot sauce is optional but highly encouraged if you want a little extra kick underneath that golden crust. The key is patience: a full 8 to 24 hours in the fridge is where all the real work happens, so plan ahead and let the brine do the heavy lifting. Once you pull your pieces out and get them into your preferred cooking method, you'll immediately notice the difference in texture and depth of flavor.
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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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